Caesar Salad Dressing

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Serves: Makes 1 cup

Using colatura di alici (anchovy syrup) rather than anchovies or anchovy paste is quick and easy and gives this Caesar dressing wonderful, mouthwatering richness.

Ingredients

1 clove garlic
2 egg yolks
juice of 2 lemons, plus the zest of one
2 teaspoons Colatura di Alici
2 teaspoons Dijon mustard
2/3 cup extra virgin olive oil
1/2 cup finely grated Parmigiano-Reggiano
ground black pepper

Instructions

Mince the garlic as finely as possible or use the side of a knife to scrape it into a fine paste against a cutting board. Place the garlic, egg yolks, lemon juice and zest, colatura and mustard in a blender and process for 15-20 seconds. With the blender running, slowly drizzle in the olive oil until the dressing is nicely emulsified. Blend in the cheese, reserving a bit to sprinkle over the finished salad. Season to taste with black pepper, toss with romaine lettuce and serve.