Using colatura di alici (anchovy syrup) rather than anchovies or anchovy paste is quick and easy and gives this Caesar dressing wonderful, mouthwatering richness.
Makes 1 cup
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.
Recipe courtesy of: markethallfoods.com