1 teaspoon anchovy paste, or 1-2 anchovy fillets, minced (can substitute with 2 tsp Worcestershire sauce, totaling 3 tsp for recipe)
1½ teaspoon mustard, Dijon or grainy (not yellow)
¼-½ teaspoon ground black pepper, to taste
½ cup olive oil, extra virgin or regular
¼ cup grated Parmesan cheese
salt, to taste
In a small mixing bowl, whisk together egg yolks, lemon juice, garlic, Worcestershire sauce, anchovy paste, mustard and black pepper.
Create an emulsion by drizzling the olive oil in a thin stream into the mixture while vigorously whisking. Whisking side to side, not in circles, gets the job done most efficiently.
Stir in the Parmesan cheese. Taste the dressing and adjust seasoning with salt, if desired. If you’d like the texture to be thinner, add a few teaspoons of water.
Allow dressing to sit for at least 15 minutes to let the flavors marry. Dress your salad as desired, right before serving.
Makes enough dressing for two large bowls of salad.
Refrigerate leftovers and use within three days.
This recipe is easily halved.
The classic Caesar Salad elements are chopped romaine lettuce, croutons and shaved Parmesan cheese.
