Caesar Salad Dressing

Caesar Salad Dressing is a long-time favorite dressing of ours especially when you use the Garlic Infused Olive Oil. Change it up a bit and get creative. Experiment with other infused olive oils. The Tuscan Herb as well as the Basil Olive Oil make wonderful alternatives.

Ingredient Spotlight. Our Garlic Olive Oil is the backbone of this dressing. Slowly drizzled into the emulsion, it lends a mellow, savory depth and a silky body that carries the anchovy and lemon beautifully.

Ingredients

• 1/2 cup North Conway Olive Oil Company Garlic Olive Oil, divided
• 1/4 cup finely grated parmesan cheese
• Kosher salt and freshly ground black pepper
• 1 egg yolk
• 1 tablespoon juice from 1 lemon
• 4 anchovies
• 1 teaspoon Worcestershire sauce

Instructions

1. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine.
2. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms.
3. Season to taste generously with salt and pepper.

Chef's Notes

• Drizzle the oil in a thin, steady stream while the processor runs. Going slow is what coaxes the yolk and oil into a thick, glossy emulsion instead of a broken sauce.
• Don't skip the anchovies. They melt into the dressing and give it that savory, deeply seasoned backbone. Season with salt only after tasting, since the anchovies and parmesan already bring plenty.

Make It Yours

• Swap in our Tuscan Herb Olive Oil for a more garden-fresh, herbaceous dressing.
• Reach for our Basil Olive Oil when you want a brighter, summery note that loves ripe tomatoes.

Allergens: Contains fish (anchovies, Worcestershire sauce), egg, and dairy (parmesan).

Shop our Garlic Olive Oil at the shop.