Caesar Salad Dressing
This recipe uses colatura, rather than anchovies, because it's quicker and simpler, but it also gives a richness that we love.
- 1 clove garlic
- 2 egg yolks
- 2 teaspoon dijon mustard
- 2 teaspoons colatura
- 2 lemons, juiced and the zest of one
- 2/3 cup extra virgin olive oil
- 1/2 cup finely grated Parmigiano Reggiano
- ground black pepper, to taste
Mince the garlic as finely as possible - alternatively, scrape it against a cutting board into a fine paste. Place the rest of the ingredients, except for the olive oil and the cheese, into a blender and process for 15-20 seconds. Then, with the blender running, slowly drizzle in the olive oil until the dressing is nicely emulsified. Finally, blend in the cheese, reserving a bit for the finished salad. Toss with romaine lettuce and serve.