Classic Ceasar - by Taste & Flavors

CLASSIC CEASAR

BY CHEF MARC FONTENELLE
INGREDIENTS
  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Salt
  • 2 large egg yolks
  • 2 tbsp fresh lemon juice
  • ¾ tsp Dijon mustard
  • 2 tbsp olive oil
  • ½ cup vegetable oil
  • 3 tbsp finely grated Parmesan cheese
  • Freshly ground black pepper
PREPARATION

1. Chop together anchovy fillets, garlic, and pinch of salt.

2. Use the side of a knife blade to mash into a paste and then scrape into a medium bowl.

3. Whisk in egg yolks, 2 tablespoons lemon juice, and mustard.

4. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy.

5. Whisk in Parmesan. Season with salt, pepper and more lemon juice, if desired.

Can be made 1 day ahead.

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