Caesar salad dressing
2 large, pasteurized, at room temperature
¼ pinch, freshly ground
Fresh lemon juice
Anchovies canned in oil drained
Canned chicken broth
2 tsp(s), whole grain preferred
½ tsp(s), or to taste
Grated Parmesan cheese
6 tbsp(s), such as Parmigiano-Reggiano
1 clove(s), medium, peeled and left whole
- Bring a small pot of water to a boil; turn off heat and carefully add eggs to pot. Let eggs stand in hot water for 3 minutes; cool under cold running water.
- Meanwhile, place anchovies, lemon juice, broth, mustard, garlic, salt and pepper in bowl of a food processor; process until a thick dressing forms. Add eggs; process until incorporated.
- Pour oil into bowl in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.