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!
2Oil-packed anchovy fillets or more to taste, up to 6 filletssee note
2mediumCloves garlic, minced (about 2 teaspoons)
1 tsp (5ml)Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
Optional1/2 oz. Parmesan cheese, finely grated (about 1/4 cup)
OptionalSliced anchovies
Instructions
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.
With the blender or processor running, slowly drizzle in grapeseed oil until a smooth emulsion forms.
Season to taste generously with salt and pepper.
Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.
Optional: Sprinkle grated cheese over plated lettuce and dressing. Add sliced anchovies
Notes
The number of anchovies and amount of Worcestershire sauce used can be varied according to your taste and the size of the anchovies. For a Vegan version omit the egg - dressing will be less creamy, but still delicious!