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Creamy Caesar dressing

Course Appetizer
Cuisine American
Keyword anchovy dressing, caesar dressing, homemade dressing, salad dressing
Prep Time 5 minutes
Total Time 5 minutes
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

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.