Caesar Salad Dressing
Makes 6+ servings

Hints

1. Some Caesar dressing recipes call for Dijon mustard and/or red wine vinegar. I prefer the clear flavor combination of lemon, olive oil, garlic and anchovy.
2. If you don’t have fresh garlic on hand, garlic paste from a tube can be substituted with very little taste difference. Garlic preserved in vinegar and water is different and is not a good substitute.
3. Anchovy flavor is a fundamental part of Caesar dressing. Even if you don’t like to eat anchovy by itself, don’t omit anchovy altogether. Instead, use half the amount in the form of anchovy paste.

Ingredients

2 large cloves fresh garlic, peeled and minced (or 1, 1/2 tsp. garlic paste)
Juice from 1 large, fresh lemon, 1/4 cup
½ tsp. Worcestershire sauce
1 anchovy filet in oil, drained and finely chopped or 1 tsp. anchovy paste
2 egg yolks
3/4 cup mild extra virgin olive oil
Kosher salt to taste (at least ¼ tsp.)
Fresh ground black pepper to taste (at least ¼ tsp.)

Procedure

1. Put garlic, lemon juice, Worcestershire Sauce, anchovy or anchovy paste and egg yolks into a processor or blender and process or blend until mixture is completely blended and smooth.
2. With the machine going,  add olive oil gradually in a small stream until mixture thickens just enough to still be pourable, about 1 minute. Stop adding oil when the dressing thickens. Don’t worry if it gets too thick to pour; it can be thinned later with water and a whisk.
3. Transfer the dressing to a large measuring cup or small mixing bowl and taste. Add salt and then pepper. If the dressing is too thick to pour, whisk water into it a teaspoon at a time until it is the consistency you want. Set aside until ready to toss onto salad (refrigerate if it is more than 30 minutes).