Servings: 6(makes between 3/4 cup to 1 cup dressing)
Prep Time: 10mins
Total Time: 10mins
Caesar Dressing made from scratch makes all the difference for the most incredible Caesar Salad, and it's easily made by hand in less than 10 minutes.
2egg yolks(pasteurized, if desired)
1tbspfresh lemon juice
1garlic clovepressed or minced
½cupolive oil(regular/light, not extra virgin)
2tbspgrated parmigiano reggiano
In a medium bowl, whisk to combine the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt, and pepper, for about 30 seconds, until smooth.
While whisking constantly, add a couple drops of olive oil, then slowly drizzle in more in a steady stream, keeping in mind that you don't want to add the oil too fast. Aim to distribute the addition of the oil over 60-90 seconds of whisking.
At this point, the dressing should have a thick texture. Gently stir in the cheese, then place the dressing in the fridge until ready to use for Caesar Salad.
*I prefer anchovy paste because it distributes well and because it's smooth, there are no bone fragments. However, you may chop up anchovy filets if you prefer, and use that in the dressing.