Caesar Dressing
Ingredients:
Two egg yolks
3/4 cup extra-virgin olive oil
Anchovy paste to taste
1/2 tablespoon of Dijon mustard
1 tablespoon Worcestershire sauce
Two cloves of garlic purée
1 tablespoon of fresh lemon juice
One cup, freshly grated pecorino, Romano cheese
Salt and cracked black pepper to taste
Method:
- Place the two egg yolks in the bottom of a metal mixing bowl and whisk vigorously for one minute
- Add Dijon mustard to the whipped egg yolks and whipped for another minute or until stiff and opaque
- Begin to incorporate two thirds of the oil into the whipped egg yolks at a slow process while whisking vigorously to emulsify the liquids. (secure yoru bowl so it does not move).
- Add the lemon juice and Worcestershire sauce to the dressing and thin down
- Continue to incorporate the last 1/3 of the oil into the egg yolk mixture to finish the emulsification.
- Add Pecorino Romano cheese and the garlic puree. Mix well.
- Add salt and pepper and anchovy paste to taste.
- If you like it, add more lemon juice for more acid and more Worcestershire sauce for umami
- Toss with your favorite romaine lettuce and croutons. Top the salad with some fresh microplaned Pecorino Romano.