Caesar Salad

  • 3 cloves garlic
  • 3 anchovy fillets
  • 1/2 cup fresh lemon juice chilled (about 2 lemons)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dry mustard
  • 6 tablespoons freshly grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Place the garlic and anchovies in a blender or the bowl of a food processor fitted with a steel blade and pulse until minced. Add the lemon juice and mustards and pulse until combined. While machine is running, gradually add the Parmesan cheese, oil, salt, and pepper. Serve immediately, or cover and refrigerate up to 3 days.

From: The Figs Table


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