Caesar Salad Dressing

Back­stab­bing deli­cious fla­vor!

Serving suggestion
  • Ingre­di­ents:
  • 3 oil-packed anchovy fil­lets, chopped
  • 1 large gar­lic clove, chopped
  • 34 tsp. (or more) kosher salt
  • 1 large egg yolk
  • 2 tbsp. fresh lemon juice
  • 34 tsp. Dijon mus­tard
  • 14 cup plus 2 tbsp. olive oil
  • 3 tbsp. Parme­san, fine­ly grat­ed

Mound anchovies, gar­lic, and salt on a cut­ting board. Using the side of a chef’s knife, mash and chop until well com­bined, then con­tin­ue to work mix­ture, hold­ing knife blade at an angle, until a smooth paste forms. (Alter­nate­ly, you can use a mor­tar and pes­tle or mini chop­per to do this step.)

Whisk egg yolk, lemon juice, and mus­tard in a medi­um bowl. 

Adding drop by drop to start and whisk­ing con­stant­ly, driz­zle a few drops of oil into yolk mix­ture. Con­tin­ue, going slow­ly, until mix­ture looks slight­ly thick­ened and glossy. Con­tin­ue whisk­ing, grad­u­al­ly adding oil in a slow, steady stream until all oil has been used and mix­ture looks like may­on­naise.

Add a dash of water and whisk, adjust­ing with more water if need­ed, until dress­ing is the con­sis­ten­cy of heavy cream.

Add anchovy mix­ture and Parme­san and whisk until smooth.

Taste and adjust sea­son­ing with salt, if need­ed.