Caesar Salad Dressing
2 large, pasteurized, at room temperature
anchovies canned in oil drained
fresh lemon juice
canned chicken broth
2 tsp, whole grain preferred
1 medium clove(s), peeled and left whole
½ tsp, or to taste
¼ tsp, freshly ground
grated Parmesan cheese
6 Tbsp, such as Parmigiano-Reggiano
- 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 dressing in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.