Caesar Dressing

ADAPTED FROM RUTH REICHEL

  • 3 large cloves of peeled garlic
  • 3 white anchovies
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. sherry vinegar
  • 1 tsp. Worcestershire sauce
  • 3/4 tsp. salt
  • 2 egg yolks
  • 5 tbsp. olive oil
  • 1/2 cup of grated Pecorino Romano
  • freshly ground black pepper

ADAPTED FROM J. KENJI LÓPEZ-ALT

  • 1 egg yolk
  • 1 tablespoon (15ml) juice from 1 lemon
  • 2 oil-packed anchovy fillets, or more to taste, up to 6 fillets
  • 1 teaspoon (5ml) Worcestershire sauce
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 ounce Pecorino Romano, finely grated (15g; about 1/4 cup)
  • 1/3 cup (80ml) canola oil
  • 1/4 cup (60ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Advertisement