Caesar Salad Dressing
Ingredients
- 1 large egg yolk- at room temperature
- 1.5 tablespoons of dijon mustard
- A dash of dry mustard if you have it.
- 4 quality anchovy filets
- 1 tsp minced garlic
- 2 teaspoons fresh lemon juice
- dash worcestershire sauce
- 1 cup olive oil
- 1/2 cup good quality parmesan cheese. I like a parmesan/romano mix
Instructions
- Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender or food processor. Blend until pureed. With the motor running, add the olive oil in a slow stream. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and pulse to incorporate. Taste and adjust your seasonings.
- Toss with Romaine lettuce leave and croutons, if desired.