Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca
You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!
Recipe information
Yield
Makes 1 cup
Ingredients
1 small garlic clove
Kosher salt and freshly ground black pepper
6 anchovies
¾ teaspoon Dijon mustard
2 large egg yolks
2 tablespoons fresh lemon juice plus more
2 tablespoons extra-virgin olive oil
½ cup vegetable oil
3 tablespoons grated Parmesan
Preparation
Using the side of a sturdy knife (or a mortar and pestle), mash 1 small garlic clove and a pinch of kosher salt until reduced to a paste. Add 6 anchovies; mash and chop until well combined and nearly smooth. Scrape into a medium bowl. Whisk in ¾ teaspoons Dijon mustard, then 2 large egg yolks and 2 tablespoons fresh lemon juice; whisk to blend. Working drop by drop to start, add 2 tablespoons extra-virgin olive oil followed by ½ cup vegetable oil; whisk constantly until dressing is thick and glossy. Whisk in 3 tablespoons grated Parmesan. Season with kosher salt, freshly ground black pepper, and more lemon juice, if desired.
Nutrition Per Serving
1 tablespoon per serving
1 serving contains: Calories (kcal) 90 Fat (g) 10 Saturated Fat (g) 2 Cholesterol (mg) 30 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 115
