Caesar salad dressing is creamy and tangy, with the subtext of pungent anchovies and fragrant garlic. Enjoy with crispy Romaine lettuce, croutons, and shaved Parmesan. The egg may provide a point of concern as it is uncooked. However, the risk of bacterial infections from eggs acquired at small farms is rather low.
6 anchovy fillets
1 garlic clove
2 egg yolks
2 tbsp lemon juice
0.75 tsp dijon mustard
2 tbsp olive oil
0.5 cup vegetable oil
Mince the anchovies, 0.25 tsp salt, and the garlic. Mash into a paste. Whisk in egg yolks, mustard and the lemon juice.
Whisk in olive oil little by little, then add the vegetable oil slowly, whisking constantly.
Season with lemon juice, black pepper and more salt.