Lana Alicia’s Homemade Caesar Dressing

Ingredients

1 (2 ounce) can of oil-packed anchovy fillets (drained)

2 cloves of garlic, coarsely chopped

3 large egg yolks

1 teaspoon of Dijon Mustard

2 tablespoons of lemon juice

2 tablespoons of extra virgin olive oil

1/2 cup of vegetable oil ( or sub the vegetable oil with olive oil that is what I do).

2 tablespoons of finely grated fresh Parmesan cheese

Freshly ground black pepper

Salt & garlic powder

Kitchen Utensils

Measuring Spoons
Measuring Cups
Food processor
Whisk
Mixing bowls
Dressing maker/holder
Cheese grater
Serving Bowl
Salad Tongs

Instructions for dressing

Mince the anchovies & garlic together until smooth. I use my ninja food processor .
Whisk egg yolks ( in a seperate bowl)
Add Dijon Mustard to egg
Mix the egg, mustard & anchovy paste
Whisk in the lemon juice
Whisk in the extra virgin olive oil to make a thick emulsion. Continue to whisk until thick.
Add more extra virgin olive oil or vegetable oil.
Season the dressing with salt , fresh pepper, garlic power (optional)

Salad

Romaine lettuce , tomato, red onion & fresh parmesan is usually what I make a caesar salad with. You can add whatever you want like chicken , croutons, anchovy filets to the top. I add salt, pepper and garlic powder to the salad it self. Then I add the dressing, and toss well.

Serving

I personally love a great quality wood bowl for my salads. It is something I use everyday. I linked it below. I have the Large size, but there is a medium size as well. I also use wood tongs.

* Left over dressing can be stored in an air tight container for up to 1 day in the refrigerator . The one linked is the one I love.

Shop My Kitchen Utensils