Caesar salads are very popular in my home.  They’re Ed’s favourite and I enjoy them too even though I’m not a big fan of leafy salads.  I like to make my own bacon bits and croutons (see my crouton recipe here).  Here I share with you my favourite caesar dressing recipe.

Caesar Dressing Recipe

adapted from Island Vittles

4 anchovy fillets (in oil)

1 large egg yolk

1 garlic clove

2 tsp dijon mustard (I use Maille brand)

1/8 cup extra virgin olive oil

1/8 cup vegetable oil

juice of 1/2 a lemon, freshly squeezed

1/4 cup, gently packed, of freshly grated parmesan cheese (I use a Microplane fine grater)

Optional:  1/8 cup freshly grated romano cheese (I use a Microplane fine grater)

salt and ground black pepper

In a food processor, pulse the garlic, anchovy fillets, and dijon mustard until coarsely chopped.  Then add the egg yolk and process until well combined.  Scrape down the sides of the bowl.  With the food processor running, add both of the oils in a continuous thin stream.  Then add the lemon juice and a pinch of pepper, and mix again until well combined.  Adjust salt and lemon juice to taste.  Then add the parmesan cheese and romano cheese (if using) and pulse until combined.  Refrigerate until ready to use.  If you prefer a thinner consistency, add 1 tbsp of water in a thin stream with the food processor running.  Since this dressing contains raw egg, do not keep it for more than 3 days.