Yield: 1 cup
1 large garlic clove, minced
1 1/2 Tbsp. fresh lemon juice
1/4 tsp Worcestershire sauce
2 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
3 anchovy fillets
1 raw organic, pastured egg yolk
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1/2 tsp. sea salt
the garlic and lemon juice to set for 10 minutes to take the "bite" out
of the garlic. Pour garlic mixture into a blender, and add the
remaining ingredients and blend until smooth and creamy.
concerning the egg yolk, anchovies, and oil:
Caesar salad dressing is
traditionally made with raw eggs, but it is suggested you purchase
organic, pastured eggs and wash the shell before cracking. Salmonella
is the result of sick chickens so be sure the eggs you use are good
quality. Using pasteurized eggs is another option if you're not
comfortable using a raw yolk.
The addition of anchovies will not
cause the dressing to taste fishy.
I find that using "light" olive oil tastes less strong for a dressing.