Prep Time:
Yield:
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Ingredients
- 2 anchovy filets, chopped
- 1 clove garlic, minced
- 2 egg yolks
- 2 tbsp lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl, mash together the anchovy filets and minced garlic to make a paste.
- Add in the egg yolks and lemon juice and mix until fully combined.
- Slowly drizzle in the olive oil, whisking constantly, until the dressing is well-emulsified and thickened.
- Stir in the grated Parmesan cheese and season the dressing with salt and black pepper to taste.
- Transfer the dressing to a jar or container and store it in the refrigerator until ready to use. The dressing will keep for up to 1 week in the refrigerator.
- To use the dressing, simply toss it with your favorite salad greens, or use it as a marinade for grilled chicken or fish. Enjoy!
Notes
- Chill the dressing before serving! Caesar dressing is best served chilled, as it will have a thicker and more flavorful texture when cold. You can chill the dressing in the refrigerator for at least 30 minutes before serving or make the dressing in advance and store it in the refrigerator until ready to use.
- Store the dressing properly. Caesar dressing will keep for up to 1 week in the refrigerator, but it should be stored in an airtight container to prevent it from spoiling. You can also freeze the dressing for up to 3 months, but be sure to thaw it in the refrigerator before using it.
