CAESAR SALAD DRESSING-toss with fresh CSA lettuces!

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!