This Caesar salad dressing is a snap using a stick immersion blender. Just place all of your ingredients in a tall, wide mouth Mason jar, and blend with the immersion blender until dressing is emulsified.
INGREDIENTS:
Dressing
1 egg, room temperature
1/2 cup extra virgin olive oil*
1/2 cup vegetable oil*
1/4 cup grated Parmigiano Reggiano cheese
2 cloves garlic, smashed
4 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 tsp salt
1/2 tsp fresh cracked black pepper
2 teaspoons Talatta anchovy paste
Salad
8 cups chopped Romaine or Little Gem lettuce
2 cups toasted sourdough croutons (use your favorite recipe)
1/2 cup grated Parmigiano Reggiano cheese
Chopped anchovy fillets packed in oil, as desired*
INSTRUCTIONS:
To Make the Dressing:
Place all of the dressing ingredients in a large, wide mouth mason jar. Make sure your egg and oil are at room temperature.
Place the immersion blender into the jar, turn on, and blend pulling up slowly as you go. It will only take a few seconds for the dressing to emulsify.
Taste and adjust seasoning. Depending on your personal taste, you may want to add a little more lemon juice, pepper, or possibly a bit more anchovy paste.
Place a lid on the jar and store in refrigerator until ready to use.
*You can use all olive oil as long as it's mild. Otherwise, it's best to cut the extra virgin olive oil with a neutral vegetable oil to avoid a harsh olive oil taste.
To Assemble Salad:
In a large salad bowl, add lettuce, croutons, and cheese. Lightly toss to mix.
Drizzle in a small amount of dressing -- just enough to coat the lettuce leaves lightly. Add more, if needed. (It's best to slightly under-dress this salad, and pass additional dressing if desired.)
Plate the salad and top with additional anchovy fillets.
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