Make
caesar salad
dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to
taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immedia
taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until
dressing begins to thicken and emulsify /
Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immedia
Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately.
While creamier store - bought
dressings like ranch and
caesar are usually full of hydrogenated oils and chemicals to increase shelf life, there are healthier alternatives with the same great
taste.