CAESAR DRESSING

Anchovies get a bad rap. I used to agree, but then a trip to Italy changed my perspective on these punchy little salt bombs. Add Caesar dressing to the list of reasons I love anchovies.

Time: 15 min  | Difficulty: 1/5 | Servings: 4

1. Prepare the Ingredients

If using raw garlic, mince until fine. If using roasted garlic, mash it into a paste.

Finely chop the anchovy filets and capers.

2. Combine the Ingredients

In a mixing bowl, combine the chopped anchovy filets, minced garlic (raw or roasted), egg yolk*, fresh lemon juice, Dijon mustard, chopped capers, Worcestershire sauce, and a pinch of salt. Whisk the ingredients together until well combined.

3. Emulsify the Dressing

While continuously whisking, slowly drizzle in the olive oil until the dressing starts to emulsify and thicken.

4. Add Parmesan and Seasoning

Stir in the finely grated Parmesan cheese until it is fully incorporated into the dressing.

Taste the dressing and adjust the seasoning with salt and pepper according to your preference.

5. Serve

Use the dressing immediately to dress your Caesar salad, or store it in an airtight container in the refrigerator for up to a week.

Toss the dressing with crisp romaine lettuce leaves and croutons, and additional Parmesan cheese if desired, to make a classic Caesar salad. Enjoy your homemade Caesar salad with this flavorful dressing!

THE SHOPPING CHECKLIST

3 anchovy filets, chopped 2 garlic cloves roasted or 1 clove raw, minced 1 large egg yolk 1 tbsp fresh lemon juice (~ 1 whole lemon) 1 tsp Dijon mustard 1 tbsp capers, rinsed and chopped 1 tsp Worcestershire sauce ⅓ cup olive oil 3 tbsp Parmesan cheese, finely grated 1 large pinch of salt Pepper to taste

*Note: Consuming raw or undercooked eggs may increase the risk of foodborne illness, especially in individuals with certain medical conditions. If concerned, you can use pasteurized egg yolk or omit the egg yolk from the recipe.