No Yolk Caesar Dressing
|Anchovy fillets/2 teaspoons anchovy paste||2 , rinsed|
|Garlic||1 Clove (5 gm), minced|
|Fresh lemon juice||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Red wine vinegar||3 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese||1 Tablespoon|
|Freshly ground pepper||To Taste|
1. In a medium bowl, mash the anchovies to a paste with a fork. Whisk in the garlic, lemon juice and mustard until combined. Whisk in the vinegar.
2. Gradually add the oil in a thin stream, whisking vigorously until the dressing is thick and glossy. If the oil begins to separate out, stop pouring and keep whisking until it is thoroughly incorporated; then whisk in the remaining oil in a steady stream. (The dressing can be made to this point up to 2 weeks ahead and refrigerated in a sealed jar. Shake before using.)
3. When serving, add salad to the dressing in a bowl and toss. Season to taste with Parmesan cheese and pepper and toss again.