My Caesar dressing is pretty true to the original: lots of anchovy and garlic and the raw egg yolks that give this classic dressing its richness and create that creamy emulsion. I use it, obviously, as the dressing for a Caesar salad or any mixed green salad, but it is also great served on a BLT or burger.
In a blender, combine the egg yolk, garlic, anchovies (if using), mustard, lemon zest, lemon juice, vinegar, salt, and pepper and blend until smooth.
With the motor running, slowly add the oil and continue blending until emulsified. Add the cheese and pulse a few times until just blended. Taste and add more salt and pepper if needed. The dressing will keep, tightly covered in the refrigerator, for up to 3 days.
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