Caesar Dressing
A bold, garlicky Caesar dressing emulsified with anchovy paste, Parmesan, and lemon juice. Rich and savory with a creamy texture that clings to romaine leaves perfectly.
Ingredients
- 1 tsp anchovy paste
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp fresh lemon juice
- 1 egg yolk
- 1/3 cup extra virgin olive oil
- 1/4 cup Parmesan cheese, finely grated
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
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1
In a large bowl, mash 2 minced garlic cloves and 1 tsp anchovy paste together with a fork to form a rough paste.
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2
Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, and 1 egg yolk. Whisk together until combined. Use a pasteurized egg yolk if serving anyone pregnant, elderly, or immunocompromised.
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3
While whisking constantly, slowly drizzle in 1/3 cup extra virgin olive oil in a thin stream to create an emulsified dressing.
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4
Stir in 1/4 cup finely grated Parmesan cheese and season with 1/4 tsp kosher salt and 1/4 tsp ground black pepper.
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5
Taste and adjust lemon juice or salt as needed.
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6
Use immediately or refrigerate in a sealed jar for up to 3 days.