Classic Caesar Dressing
1 large or 2 small
cloves of garlic
1 tsp
Dijon mustard
2 large
egg yolks
lemons (use both juice and zest)
2 Tbs
Extra virgin olive oil
1/2 cup
vegetable oil
3 Tbs
parmesan (micro-planed or finely grated)
to taste
kosher salt & black pepper

If you don’t like anchovies, please just stop reading right now. A true, transcendent, life-altering caesar dressing can only become a reality with lots and lots of those delicious little fishes (and exactly 0% sugar, butter, milk or anything resembling something that one might find inside a bottle of Hidden Valley salad dressing). Prepare to have your mind and tastebuds officially blown.


  1. If you have a food processor pulse garlic, salt and anchovies together. If not, use a large cutting board and the side of a knife to create a paste.
  2. Scrape paste into a bowl or continue adding ingredients to the food processor
  3. Whisk in Dijon, egg yolks and juice of 1.5 lemons
  4. Slowly drizzle in Extra Virgin Olive Oil first followed by vegetable oil, whisking constantly or with processor running, until dressing is thick and glossy
  5. Add parmesan, lots of black pepper and more salt to taste

**Add in more lemon juice or Dijon to taste

Layer on top of torn or grilled romaine hearts with cherry tomatoes, shaved parmesan, black pepper and a crumble of rye or sourdough crackers.