Caesar Salad Dressing

Name: Caesar Salad Dressing
Prep time: 5 min
Total time: 12 min
Yield: 6 servings
Ingredients: 1 large egg yolk; 1 tablespoon (15ml) juice from 1 lemon; 2 oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note); 1 teaspoon (5ml) Worcestershire sauce (see note); 2 medium cloves garlic, minced (about 2 teaspoons); 1/2 ounce Parmesan cheese, finely grated (15g; about 1/4 cup); 1/3 cup (80ml) canola oil; 1/4 cup (60ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper

This Caesar salad dressing combines egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, Parmesan, and oils for a creamy, tangy sauce that's great on salads.

VEGETARIANQUICKNO COOKTOPPINGDAIRY-FREESAVORY CREAMY

Prep: 5 minutes
Active: 7 minutes
Total: 12 minutes

Ingredients

Serves/makes 6

1 large egg yolk
1 tablespoon (15ml) juice from 1 lemon
2 oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note)
1 teaspoon (5ml) Worcestershire sauce (see note)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 ounce Parmesan cheese, finely grated (15g; about 1/4 cup)
1/3 cup (80ml) canola oil
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper

Instructions

1.
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the mini chopper attachment of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl.
2.
Whisking constantly, slowly drizzle in 1/4 cup extra-virgin olive oil. Season to taste generously with salt and pepper. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.

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