Okay, so this dressing is inauthentic by two counts: 1) because, as explained in my post “When a Caesar ceases being a Caesar,” it has anchovies and 2) because it lacks a raw or coddled egg. In fact, it lacks any egg whatsoever. Be that as it may, this dressing still rocks.
- 2 oz. oil-packed anchovy filets
- 1 clove of garlic
- 2 T. grated parmesan cheese
- 1-1/2 t. red wine vinegar
- 2 t. Worcestershire sauce
- 1-1/2 t. Dijon mustard
- 1 T. fresh lemon juice
- freshly ground black pepper to taste
- 1 c. olive oil
- water to thin dressing if necessary
Method:
Throw everything except for the olive oil into a food processor and whir until smooth. Add olive oil in a slow, steady stream while processor is running. If the dressing is too thick for your liking, add water in the same way until it reaches your desired fluidity.
