Spiked with plenty of lemon, this creamy Caesar dressing is very stable because it is emulsified in the blender. It will keep for several days in the fridge. Use it in this delicious Lemony Caesar Salad with Grilled Croutons, then use extra on grilled or roasted vegetables or chicken. I make my dressing with all extra-virgin olive oil most of the time, but depending on how strong-tasting my olive oil is, I might cut it with grapeseed or another neutral tasting oil so that it doesn't dominate the other flavors.
Makes 2/3 cup
- 3 oil-packed anchovies, rinsed and patted dry
- 2 large cloves garlic, smashed and peeled
- 1 large egg yolk
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons plus 2 teaspoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil (or 1/4 cup extra-virgin olive oil and 1/4 cup gradeseed or other neutral oil)
- ¼ cup finely grated Parmigiano Regianno
1. Put the anchovies, the garlic cloves, the egg yolk, the lemon zest, the lemon juice, the Dijon, the salt, and the pepper in the jar of a blender. Blend until the anchovies and garlic are thoroughly chopped. Scrape down the sides if necessary.
2. With the motor running, carefully pour in the oil in a slow, steady stream. Blend for a few extra seconds, and stop to check and make sure the dressing is completely emulsified (no visible oil). If not, blend for a few more seconds.
3. Add the Parmigiano and blend just to combine.
4. Use right away or store, tightly covered, in the fridge for 3 to 4 days.
