I worked for years to get the dressing for my Caesar salad just right, and I believe I have found the perfect balance of lemon, garlic, and olive oil. However, it’s all a matter of personal taste, so feel free to adjust these amounts as you see fit. If you are concerned about salmonella when using raw eggs, use pasteurized eggs instead.
2 to 3 large cloves of garlic 4 anchovy fillets 1/2 tsp kosher salt
1/4 cup lemon juice (about 2 medium lemons) 2 egg yolks
1 cup extra-virgin olive oil 1 cup vegetable oil
1/2 cup freshly grated Parmesan
1 and 1/2 tsp freshly ground black pepper
- In the bowl of a food processor, add the garlic, anchovies, salt, and lemon juice. (If whisking by hand, chop the garlic and anchovies before combining with the other ingredients.) Pulse to combine. Add the egg yolks and pulse until blended and thickened.
- With the motor running, very slowly drizzle the oils through the feed tube until they’re fully incorporated and the dressing is thick and emulsified. Alternatively, you can use an immersion blender or whisk the dressing by hand.
- Transfer the dressing to a bowl and whisk in the Parmesan cheese and black pepper.
Makes 2 and 1/2 cups.