CAESAR SALAD DRESSING
6 anchovy Fillets packed in oil, drained
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
3⁄4 teaspoon Dijon mustard
2 tablespoons olive oil
1⁄2 cup vegetable oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper
Chop together anchovy, garlic, and pinch of salt. Use the side of a knife blade to
mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon
juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then
vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt,
pepper, and more lemon juice, if desired. Toss with crisp lettuce leaves, croutons and more cheese!
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