Caesar Salad Dressing // Full Recipe in Description
Caesar Salad Dressing
Makes 1.5 cups
Ingredients:
Juice from 1 lemon
Zest from 1 lemon
6 anchovy fillets, minced (or to taste)
2 cloves garlic, grated
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1-2 teaspoons fish sauce (to taste)
2 large egg yolks
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Instructions:
1. Mince the anchovy fillets and lemon zest together to form a paste. Set aside.
2. combine the lemon juice, grated garlic, Worcestershire sauce, fish sauce, Dijon mustard, and egg yolks. Whisk to combine.
3. While whisking continuously, slowly pour in the olive oil until the dressing has emulsified and reached a smooth, creamy consistency.
4. Add the anchovy-lemon zest paste and freshly grated Parmesan cheese. Whisk until well combined.
5. Season with salt and freshly ground black pepper. Taste and adjust the seasoning to your preference.
6. For the best flavor, let the dressing sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together
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