Caesar Dressing
- Prep 5 minutes
- Total 5 minutes
Caesar Dressing is a salad recipe on Avoteb. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 5 anchovy fillets*, drained
- 2 small garlic cloves
- 2 large egg yolks*
- 1/3 cup (3/4 ounce) freshly-grated Parmesan
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each fine sea salt and freshly-cracked black pepper
- 1/2 cup olive oil
Method
Puree the base ingredients. Tip in the anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper to a blender. Purée for 5 seconds, or until combined.
Tip in olive oil. While the blender is still running, remove the small cap from the blender lid and gradually stream in the olive oil until the dressing is completely smooth.
Adjust seasonings/consistency. Tip in a few tablespoons of water, as needed, until the dressing achieves your desired consistency. (the cook prefer mine to be about the consistency of heavy cream.) Then taste and add extra salt and/or black pepper, if needed.
Plate Plate the dressing immediately, or refrigerate for up to 8 hours. (If using raw eggs in this dressing, it should be consumed the same day it is made.)
