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one egg yolk one drained, anchovy (Recipes by ingridients anchovy) fillet (Recipes by ingridients fillet) finely chopped one tablespoon finely grated parmesan (Recipes by ingridients parmesan) one tablespoon olive oil about two teaspoons fresh lemon juice (Recipes by ingridients juice) one/about two teaspoon Dijon mustard one/about two garlic (Recipes by ingridients garlic) clove, crushed about two cups finely shredded cos lettuce one cup finely shredded white cabbage (Recipes by ingridients cabbage) twelve white buffet rolls one teaspoon olive oil twelve (about four hundredg) Peppercorn extra-lean beef chipolatas Butter, at room temperatureStep one Combine the egg yolk,, anchovy (Recipes by ingridients anchovy) , parmesan (Recipes by ingridients parmesan) oil, lemon, juice (Recipes by ingridients juice) mustard and garlic (Recipes by ingridients garlic) in a bowl. Season with salt and pepper. Mini Hot Dogs With Caesar Salad Slaw Recipe. Step about two Place the lettuce and cabbage (Recipes by ingridients cabbage) in a bowl. Mini Hot Dogs With Caesar Salad Slaw Recipe. Add the dressing, reserving one tablespoon. Gently toss until just combined. Step three Heat the oil in a non-stick frying pan over medium heat. Add the chipolatas and cook, turning, for about eight-ten minutes or until cooked. Mini Hot Dogs With Caesar Salad Slaw Recipe. Step four Meanwhile, warm the rolls following packet directions. Mini Hot Dogs With Caesar Salad Slaw Recipe. Make a lengthways cut in the side of each roll (do not cut all the way through). Step about five Spread the inside of each roll with butter. Divide the lettuce mixture among the rolls and top with a chipolata. Drizzle over a little of the reserved dressing to serve.. Mini Hot Dogs With Caesar Salad Slaw Recipe.
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