Caesar Salad Dressing with a taste
of history
By Beth Andre
(a la Ramon’s)
History
behind this recipe
2 cups mayonnaise
(Hellmann’s is best)
3 eggs
1/2 teaspoon curry powder
(heaping)
1/2 teaspoon garlic powder
(heaping)
1 oz. anchovy paste (squeeze
out half a tube, the rest will keep a long time in the fridge)
1 cup grated Parmesan cheese
(Kraft’s is OK)
1/2 packet Lipton’s dried
onion soup mix (try to get half of the dried mix part as well as the onions)
Directions :
Put all together in blender
or food processor and blend until smooth. Makes almost one quart.
Can store in empty mayonnaise jar. This lasts several months in the fridge.
To make a pint, use 2 eggs
and half of everything else. It will be a little runnier, but just as good.
You can use Lite mayonnaise if desired. If you can’t find anchovy paste,
drain the liquid from a can of anchovies and run through the blender before
measuring. Try using a tablespoon or two of the dressing in chicken or
tuna salad, and I even put some in deviled eggs - delicious! © 2001
Beth Andre All rights reserved
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