Eggless Caesar Dressing

8 ingredients
3 steps

Ingredients

  • 5 anchovy fillets
  • 3 garlic cloves, chopped
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sherry wine or 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan cheese

Directions

  1. 1
    Combine all ingredients in a blender and puree until emulsified.
  2. 2
    Or, for a more traditional approach, puree the anchovies, garlic and pepper with a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the Parmesan and taste for seasoning.
  3. 3
    Will keep under refrigeration up to one week.

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