Caesar Salad Dressing
  • 4-5cloves garlic, sliced
  • 3-4 anchovy filletsoptional
  • 2teaspoons Dijon mustard
  • 1cup fresh lemon juiceabout 4 lemons
  • 1cup extra-virgin olive oil
  • 2teaspoons kosher salt
  • 1teaspoon black pepper
  • 1/4cup freshly grated Parmesan cheese
  1. Place garlic and anchovy, if using, in a blender or food processor. Process until well chopped. Add remaining ingredients and blend until emulsified. Refrigerate up to two weeks.