Eggless Caesar Dressing
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Martha Stewart Living, August 2005
- Yield Makes 1 1/2 cups
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Ingredients
- 4 small cloves garlic
- 1/2 teaspoon coarse salt
- 12 anchovy fillets
- 1 tablespoon finely grated plus 1 teaspoon lemon zest
- 1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
- 2 tablespoon drained capers, rinsed
- 1 1/2 teaspoons dried mustard
- 1/2 teaspoon freshly ground pepper
- 1 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese
Directions
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Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.
Strong but delicious--a little bit goes a long way. It is also delicious with spinach salad or as a quick marinade for mushrooms.