Ingredients:

  • 2 cloves garlic, minced (approx. 6g)
  • 2 anchovy fillets, finely minced (approx. 8g)
  • 1 large egg yolk (approx. 18g)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1/2 teaspoon Worcestershire sauce (2.5 ml)
  • 1/4 cup grated Parmesan cheese, plus more for serving (30g)
  • 1/2 cup olive oil, extra virgin (120 ml)
  • 1/4 cup vegetable oil or canola oil (60 ml)
  • 1/4 teaspoon black pepper, freshly ground (approx. 0.5g)
  • Pinch of salt, or to taste

Instructions:

  1. In a small bowl, combine minced garlic, anchovy fillets, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
  2. Whisk the base ingredients together until well combined and slightly emulsified.
  3. Add the grated Parmesan cheese and whisk again until smooth.
  4. Slowly drizzle in the olive oil and vegetable oil while continuously whisking vigorously. Start with a few drops at a time, gradually increasing to a thin stream as the mixture emulsifies.
  5. Season with black pepper and a pinch of salt, tasting and adjusting as needed.
  6. For best results, cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but highly recommended.
  7. Toss with romaine lettuce, croutons, and extra Parmesan cheese for a classic Caesar salad.