Here’s what you need to make your own Caesar dressing: if you want Caesar salad but don’t have any dressing, if you don’t like the ingredients in the bottled ones at the grocery store, or don’t want to make one with raw egg.
- 2 hard boiled eggs (a 9 minute egg is good, you don’t want it over cooked)
- 1/2 cup freshly grated Parmiganno Reggiano, Romano or Grana Padano cheese
- 1 clove of garlic
- 1 tbsp or more fresh lemon juice
- 2 tbsp or more olive oil
- 1-2 anchovy fillets, optional
- salt and freshly freshly ground black pepper, to taste
- 1-2 tbsp water
You’ll also need an immersion/hand blender, blender or food processor.
Cut the eggs into 2 or 3 pieces and put it into your mixing container (like a glass 2 cup liquid measuring jug if you’re using an immersion blender). Add the grated cheese, grate the garlic clove over top, and pour in the lemon juice. Also add the anchovy if you’re using one. Start blending and slowly pour in the olive oil as the blender is mixing until you get a thick, sauce-like texture.
Add some salt and black pepper and 1 tbsp water: mix again and the water will turn the egg/cheese/oil into a smooth, cohesive sauce. Add more water if needed as you continue mixing to create a pourable dressing. It will be thick but resist the urge to add too much water or you will lose out on taste. Just use patience when mixing the salad and this thick dressing will coat everything.
Check the seasoning to your liking. You might want to grate in more garlic or add some lemon zest. Makes about 200ml, a little less than 1 cup; keeps 2 weeks in the fridge.