Caesar Salad Dressing
- Prep Time:
- 5 mins
- Cook Time:
- 5 mins
- Total Time:
- 0 hour(s)
- 10 mins
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
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.