Caesar Salad Dressing

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Servings

4

We have been so inspired by Chef Nancy Silverton and her amazing version of Caesar Salad we have been enjoying anchovies to new heights! We settled on this Salute Santé! version pushing the anchovy bar higher and the addition of Bagna Cauda Croutons takes it over the top!

Ingredients

  • 1/2 cup Salute Santé! Grapeseed Oil
  • 1 tbsp Salute Santé! Champagne Vinegar
  • 1 large Egg yolk
  • 1 tbsp Dijon mustard
  • 2 Oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note)
  • 2 medium Cloves garlic, minced (about 2 teaspoons)
  • 1 tsp (5ml) Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 oz. Parmesan cheese, finely grated (about 1/4 cup)
  • Sliced anchovies, Optional

Directions

  1. Combine egg yolk, champagne vinegar, anchovies, mustard, worcestershire sauce and garlic in a blender, or in the bottom of the mini chopper attachment of a food processor.
  2. With the blender or processor running, slowly drizzle in grapeseed oil until a smooth emulsion forms.
  3. Season to taste generously with salt and pepper.
  4. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.
  5. Optional: Sprinkle grated cheese over plated lettuce and dressing. Add sliced anchovies
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