THE BEST CAESAR SALAD DRESSING RECIPE

I’ve been slacking on blog posts lately, as is always the case in the summer when the kiddos are out of school, but it’s a new year and I’m slowly but surely easing back into posting; what better way than to start with a super simple, but incredibly flavorful recipe?

My mom used to make this Caesar salad dressing in a blender when we were kids and my brothers and I would fight over who got to lick the spatula, it’s THAT good. The secret is that you MUST add an entire can of anchovies, it simply isn’t the same without. My littles have asked for it multiple times a week this summer, so I thought I’d share it here, too. I like to cut up some one or two day-old homemade bread (see recipe here) into cubes and saute them in a little olive oil with a touch of salt for croutons and then top with shaved parmesan. SO GOOD!

1 large egg yolk, at room temperature

2 tsp dijon mustard

2 cloves garlic

8-10 anchovy fillets

Juice of 1 lemon

Salt and Pepper, to taste

1 cup Extra Virgin Olive Oil

1/2 cup grated parmesan

Combine in a blender and pulse until smooth. It can be kept in the fridge for up to three days. Enjoy!