It’s salad season — summer in New England! I love all sorts of salad and Caesar is no exception. The dressing is key — yes, anchovies and really good parm are key. This is only the recipe for the dressing, because I think most people can figure out romaine lettuce, croutons and in this case, grilled chicken. Yum!
1 large egg yolk
1 tablespoon juice from 1 lemon
2 tablespoons anchovy paste
1 teaspoon Worcestershire sauce
1/4 cup Parmesan cheese, finely grated
1/3 cup canola oil
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Combine egg yolk, lemon juice, anchovy paste, Worcestershire sauce, garlic, and Parmesan cheese in the bottom of the mini chopper attachment of a food processor. With food processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl.
Whisking constantly, slowly drizzle in 1/4 cup extra-virgin olive oil. 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. Recipe can be doubled.
