Follow these steps for perfect results
parmesan cheese (grated)
grated
anchovy fillets
egg yolks
salt
to taste
pepper
to taste
lemon
juice and zest of
extra virgin olive oil
good quality
garlic cloves
Combine egg yolks, garlic, and anchovies in a blender.
Blend until a smooth paste forms.
Add parmesan cheese, salt, pepper, lemon juice, and lemon zest to the blender.
Blend for a few seconds to combine.
With the blender running on low speed, slowly drizzle in the olive oil.
Continue blending until the dressing is thick and creamy.
Adjust the amount of olive oil to achieve the desired consistency.
Serve immediately over chopped romaine lettuce.
Expert advice for the best results
Use high-quality extra virgin olive oil for the best flavor.
Adjust the amount of garlic to your taste.
For a thicker dressing, add a little more parmesan cheese.
If the dressing is too thick, add a little lemon juice or water to thin it out.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Drizzle generously over romaine lettuce. Garnish with extra parmesan cheese and croutons.
Toss with romaine lettuce for a classic Caesar salad.
Serve as a dip with crudités.
Use as a dressing for grilled chicken or fish.
The acidity of the wine will cut through the richness of the dressing.
A refreshing pairing for a salad.
Discover the story behind this recipe
A popular salad dressing in American cuisine.
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