Lemon Caesar Vinaigrette
INGREDIENTS
2/3 c. extra- virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 garlic clove, minced
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 garlic clove, minced
DIRECTIONS
1. Combine all ingredients in a small bowl.
2. Add to a Vitamin or Food processor until full blended.
3. Store in the refrigerator for up to 1 week.
Yields: 1 cup
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