Caesar Salad Dressing
Using colatura di alici (anchovy syrup) rather than anchovies or anchovy paste is quick and easy and gives this Caesar dressing wonderful, mouthwatering richness.
Ingredients
1 clove garlic
2 egg yolks
juice of 2 lemons, plus the zest of one
2 teaspoons Colatura di Alici
2 teaspoons Dijon mustard
2/3 cup extra virgin olive oil
1/2 cup finely grated Parmigiano-Reggiano
ground black pepper
Instructions
Mince the garlic as finely as possible or use the side of a knife to scrape it into a fine paste against a cutting board. Place the garlic, egg yolks, lemon juice and zest, colatura and mustard in a blender and process for 15-20 seconds. With the blender running, slowly drizzle in the olive oil until the dressing is nicely emulsified. Blend in the cheese, reserving a bit to sprinkle over the finished salad. Season to taste with black pepper, toss with romaine lettuce and serve.
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