• Lauren Lawless

The Perfect Caesar


I N G R E D I E N T S

3 oil-packed anchovy fillets, chopped

1 large garlic clove, chopped

¾ teaspoon (or more) kosher salt

1 large egg yolk

2 tablespoons fresh lemon juice

¾ teaspoon Dijon mustard

¼ cup plus 2 tablespoons olive oil

3 tablespoons Parmesan, finely grated

D I R E C T I O N S

Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding the knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or food processor to do this step.) Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel on a cutting board and place bowl on top. (This holds the bowl in place while you whisk with one hand and pour oil with the other.) Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all the oil has been used and the mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture, Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.

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ADDRESS

San Diego, California

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