Caesar Salad Dressing

Working on an easier to make version of Caesar Salad dressing. I do not see a lot of value to the egg. Without egg it will be a bit thinner, but will keep for a few days in the fridge.

~1 Tbsp rouch chopped garlic
3 Tbsp olive oil
3 Tbsp lemmon juice
or a little less juice and some red wine vinegar
2 cc dijon mustard
3 anchovy filets
5 cc romano, rough chopped/sliced.
1/2 tsp ground black pepper
1/2 tsp salt

Start with garlic, add some salt and oil. Immersion blend until smooth.
Slowly add some lemon juice/vinegar, altering with more oil and continue blending to emulsify.
Add mustard, salt, and pepper, blend.
Add anchovies, cheeze, blend lightly, and add more salt/pepper to taste.

[optional] Add parsley and/or oragano

This should be a fairly strong dressing. You may want to toss this with leaves to distribute evenly.

Last modified: 220513