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Classic Caesar Salad Dressing




Source of Recipe


Chef Marco Canora of New York’s Hearth restaurant


List of Ingredients




2 egg yolks
1½ teaspoons Dijon mustard
2 cloves of garlic, smashed to a paste
2 anchovy fillets, smashed to a paste
¼ cup of finely grated parmesan cheese
1½ cups olive oil
Juice of 1½ lemons

Recipe



In a mixing bowl add egg yolks, garlic, anchovies and Dijon mustard. Slowly whisk in a ¼ cup of oil to create an emulsion. Add juice of lemons. Continue to whisk in remaining olive oil. Salt and pepper to taste. Dress salad with vinaigrette and sprinkle with parmesan cheese.