All you need is a few hearts of romaine, handfuls of crunchy homemade croutons, and several sprinklings of freshly grated Parmesan cheese-what a perfect salad! If you don’t want to use the raw egg yolks in the dressing, substitute 1/2 tbsp heavy cream and an additional tbsp of Parmesan cheese.
- 3 Medium garlic cloves
- 2 tsp Dijon mustard
- 4 Tbsp Fresh lemon juice
- 2 Egg yolks (See note)
- Dash of Worcestershire sauce
- 6 Anchovy fillets, coarsely chopped
- 1 Tbsp Freshly grated Parmesan cheese
- 3/4 C The Olive Grove’s Super Premium Extra Virgin Olive Oil, such as Picual or Koroneiki
Combine all the ingredients except the olive oil and black pepper in a blender or food processor fitted with a steel blade. Mix. Add the olive oil in a steady stream until the dressing emulsifies. Transfer to a medium bowl. Season with pepper. Classic Caesar Dressing keeps refrigerated for 5 to 7 days.
Makes 1 cup.