A deliciously satisfying and umami-packed Caesar dressing that you can make with the push of a button on your blender or food processor. It’s also conveniently raw egg yolk-free—and you won’t even miss it. Try it on my Salmon and Avocado Caesar Salad.
Makes about 3/4 cup
- 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 cloves garlic
- 1 1/2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon coarse kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1/2 cup extra virgin olive oil
In a blender or food processor, combine the cheese, lemon juice, garlic, anchovy paste, mustard, Worcestershire, salt, and pepper and blend until smooth, scraping down the bowl or jar as necessary. With the motor running, slowly add the olive oil. Add more salt and pepper to taste. (You can store the dressing, covered in the refrigerator, for up to about a week. Return to room temperature and, if necessary, restir before using.)
