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Cesar Dressing

Posted on June 6, 2018 by amynwaite

Ingredients

  • 1 can oil-packed anchovy fillets, drained
  • 4 cloves garlic, coarsely chopped
  • 3 large organic egg yolks
  • 1 teaspoon dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 cup avocado or walnut oil
  • 6 tablespoons finely grated fresh parmesan cheese
  • Freshly ground black pepper

Instructions

  1. Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; or blend in food processor, set aside.
  2. Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
  3. Add the mustard: Whisk in the mustard until just combined.
  4. Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
  5. Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
  6. Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
  7. Finish with avocado or walnut oil oil: Continue whisking and slowly stream in the oil. Again, once all of the oil is added, whisk for another minute to thicken.
  8. Season and serve: Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.

Recipe Notes

Storage: Leftover dressing can be stored in an airtight container in the fridge for up to 1 day. Let sit out for 10 minutes and whisk again.

Drizzle over organic romaine, red leaf lettuce, or butter lettuce.

Top with organic grilled chicken.

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Posted in Lunch and Dinner Recipes

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