Sunday, September 17, 2017

Hail Caesar Salad Dressing

2 extra-large egg yolks, at room temperature
2 tsp dijon mustard, at room temperature
1 Tbsp chopped garlic, (3 cloves)
2 anchovy fillets, drained
½ cup freshly squeezed lemon juice (2 to 3 lemons)
Kosher salt and freshly ground black pepper
¾ cup organic olive oil
¼ cup avocado oil
½ cup freshly grated Italian Parmesan cheese

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 1 ½  teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and avocado oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. This recipe yields two cups salad dressing.  Store in the refrigerator.