Best Caesar Dressing

Submitted by Irishcolleen

"Thick and creamy, loaded with flavor! Use it sparingly. A little goes a long way. I barely coat the Romaine with it. Delicious!"

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 1/2 Pints
• Serves: 10

ingredients

• 1 whole egg, plus 1 yolk
• 1 (2 ounce) can anchovies
• 2 teaspoons capers
• 1 tablespoon minced fresh garlic
• 1 tablespoon yellow mustard
• 2 tablespoons lemon juice
• 1 pinch salt and pepper
• 2 cups vegetable oil
• 5 tablespoons grated parmesan cheese

directions

1. Place whole egg and egg yolk in a bowl of food processor and pulse to combine. Add anchovies that have been drained, and capers to the egg. Blend until pale/light yellow and frothy.
2. Add garlic and mustard. Blend, again.
3. Add lemon juice, salt, and pepper. Blend again.
4. With food processor running, pour in 1 1/2 cups of the oil in a slow drizzle/stream. Add parmesan. Continue blending. Add the rest of the oil in a slow drizzle.
5. Check consistency. If the dressing is too thick (like mayonnaise), add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency. Personally, I like it thick like mayo, but make it to your desired consistency.
6. I like to add shredded (not grated) parmesan on my salad after I've mixed the lettuce with the dressing. Crumbled bacon is also good mixed in the salad.