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Creamy Parmesan Dressing for Steak Salad

Creamy Parmesan Dressing for Steak Salad

2 large eggs, room temperature
4 anchovies, drained
1 garlic clove, minced
1/2 tsp. kosher salt
1/2 tsp. black pepper, fresh ground
1/4 cup parmigiana-reggiano, grated
2 tbsp. lemon juice, fresh squeezed
2 tsp. Dijon Mustard
1/2 cup olive oil
2 tsp. Worcestershire Sauce
4 drops hot pepper sauce
Directions: Crack the eggs into boiling water in a small saucepan and cook for 30 seconds. Drain. Combine eggs with anchovies, garlic, salt and pepper in a small bowl; mash to paste with a fork. Add olive oil in a steady stream, whisking constantly to form a thick emulsion. Whisk in Worcestershire and pepper sauces to combine. Cover tightly and refrigerate until ready to use.

* The dressing will keep refrigerated for up to 1 day.
Source: KC Steak Company

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