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Caesar Salad Dressing INGREDIENTS classic caesar dressing 3 ounces grated Parmesan cheese divided 2 minced garlic cloves 3 anchovy fillets, minced into a paste (or 2 teaspoons anchovy paste) 1 1/2 teaspoons dijon mustard 1 large egg yolk 1/2 lemon, juiced (about 2 1/2 tablespoons) 1/2 cup olive oil salt and pepper to taste quick and easy caesar dressing 2 minced garlic cloves 3/4 cup mayonnaise 3 anchovy fillets, minced into a paste (or 2 teaspoons anchovy paste) 2 1/2 tablespoons grated Parmesan cheese 1 1/2 teaspoons dijon mustard 1 teaspoon Worcestershire sauce 2 tablespoons fresh lemon juice salt and pepper to taste INSTRUCTIONS classic caesar dressing Combine egg yolk, lemon juice, mustard, and garlic in a mixing bowl and whisk together
Storage Refrigerator: Store leftover coleslaw in an airtight container in the fridge for 3-5 days
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