Creamy Caesar dressing
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An egg yolk Caesar dressing with mustard, garlic, Parmesan, anchovies and lemon, blended thick with olive oil.
Ingredients
- 1 pastured egg yolk
- 1 tablespoon whole grain mustard
- 5 to 6 cloves fresh garlic
- 2 tablespoons freshly grated Parmesan
- 1 1/2 ounces (about 2 tablespoons) anchovy fillets
- 1 tablespoon apple cider vinegar
- 1/2 lemon juiced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- Extra Parmesan for topping
Equipment
- blender
Directions
- Add everything except the olive oil to a blender cup (a 2-speed hand blender with a measuring cup works).
- Blend on low until smooth. With the blender running, slowly drizzle in the oil, moving the blender arm in a small circle from the bottom up and back down, until fully emulsified. Stir gently and finish with one last low-speed blend.
- Pour into a clean jar with a tight lid and refrigerate.
- Croutons (optional): cut thick slices of rustic bread (sourdough, ciabatta, or Pugliese) into cubes, toss lightly with olive oil and a little salt, and toast at 325°F for 30 minutes. Cool; use right away or store sealed.
- Salad: cut off and throw away 2 inches from the root end of fresh romaine, slice the head crosswise, then wash and spin dry. Toss with about 1/2 cup dressing for every 3/4 pounds of lettuce (three extra-large salads). Top with Parmesan, croutons, and, if you like, pepper or lemon.
Notes
Prep 5 minutes. A batch lasts about a week, refrigerated. Salt varies by anchovy: rinse salt-packed anchovies or salt only after tasting. Tip: rub a garlic clove on a wooden salad bowl first. Safety: contains raw egg yolk; use very fresh or pasteurized eggs and keep refrigerated.