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Caesar Salad Dressing


Have you ever been to one of those fancy restaurants where they make Caesar salad dressing in a wood bowl right next to your table and you just sit there with your jaw dropped watching it all happen? Well if you haven’t (or if you have) get ready to be able to do this all on your own at home too. Some people will be like ‘ew anchovies’ and to those people I say… grow up. If you think you’ve never had a Caesar salad dressing with anchovies in it- you’re wrong. Caesar Dressing from scratch is way easier to achieve than you think it is. Since I started making this on my own, I haven’t purchased Caesar dressing. Not even once. The difference in flavour is not even comparable. Try it for yourself and tell me I’m wrong. I DARE YOU. I topped this baby with the J. Waldron Butchers piri piri chicken I featured last week and MAN, that's a match made in heaven.


Ingredients


2 Egg Yolks

3 Cloves Garlic

3 Anchovy Fillets

½ Lemons Juice

1 cup Olive Oil

Salt


Directions


Start by finely chopping your anchovy fillets. Once they’re chopped small enough, you’re going to want to turn it into a paste by pressing the side of your knife down the finely chopped fillets and sort of massaging it. You’re going to have to get a feel for this part, but you’ll know when you’re doing it right. Apply this same method to garlic by finely chopping and then massaging it into the anchovies with the side of your knife.


Add your anchovy/garlic paste to a bowl with your lemon juice, egg yolks and salt. Whisk to combine.


Now you’re going to EXTREMELY SLOWLY add your olive oil while whisking continuously. Some people like to add it a drop at a time, I think a nice steady slow stream works well too. You cannot stop whisking. The oil needs to emulsify with the egg yolks or the mixture will ‘break’. You do not want it to break. Once it’s all mixed, you can either add finely grated Parmigiano-Reggiano right into the dressing, or top it onto your complete salad.


That’s it! Total time making this should only be a few minutes and you’ll have the most luxurious, garlicky Caesar dressing in existence.


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