Caesar salad is a classic favorite and something I am always in the mood for. After trying many different store bought dressings I decided to make my own and see how it turned out.
To get the creamy texture you always have in a Caesar dressing, you must start with a mayonnaise base.
Below is the recipe and method. I hope you enjoy!
2 egg yolks
1 tbsp dijon mustard
Juice of 1 lemon
Salt and pepper to taste
About 3/4 cup to 1 cup olive oil
3-4 cloves of garlic, grated
4 anchovy filets, smashed (or 1 tbsp of anchovy paste)
1/2 cup Parmesan cheese
1 tbsp white wine vinegar
In a large mixing bowl, add the egg yolk, dijon mustard, lemon and salt & pepper. Whisk until just combined.
Then, stream in the olive oil vigorously until a thick stable emulsion forms (consistency of mayonnaise). You may have to add more oil if the emulsion isn't thick enough.
Next, fold in the grated garlic, anchovies or anchovy paste, Parmesan and vinegar. Taste and add more salt, pepper or cheese if needed.
This will stay in your fridge for about 2 weeks - don't go any longer since there is raw egg in the dressing.