Tucky's Caesar Dressing

I've been on the search for a Caesar recipe for a long time. Even most of my favorite restaurants don't seem to hit the target for my taste, and almost always serve a salad that is out of balance. Getting the proportions of lemon, garlic, and oil correct is certainly subjective, but I guess I'm always surprised when a restaurant or online recipe touts a 'signature' Caesar salad which is at best mediocre. 

Here is my personal interpretation, which I've finally refined to get consistent results every time. Freshly grating the Parmesan helps create a nicely emulsified consistency.

  • 4 cloves garlic, minced
  • 4 anchovy filets
  • egg yolks
  • 1 tablespoon Dijon mustard, heaping
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 0.5 cup extra-virgin olive oil
  • 0.5 cup Parmesan cheese, freshly grated
  • black pepper, freshly ground
  • Kosher salt
  • 2 heads Romaine lettuce leaves
  • 1 cup croutons
1. Combine: Garlic, anchovies, egg yolks, mustard, lemon juice, and water in a blender or food processor and process for 30 seconds until smooth.
2. Pour: With blender/processor running, slowly pour olive oil into mixture to emulsify the dressing.
3. Stir: Parmesan into dressing along with a pinch of salt and a generous couple of grinds of black pepper.
4. Pulse: Blender/processor to combine cheese to desired consistency (may skip this step if stirring was adequate).
5. Toss: Cut or tear the lettuce into a large mixing bowl. Add enough dressing to coat to your liking.
6. Transfer: to serving bowl.
7. Garnish: Add freshly grated parmesan and croutons to the top, and serve immediately.
(Serves 6)

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