RACHEL LETT
This caesar dressing is loaded with lip smacking unami. Make a batch and store it in the fridge for quick Caesar salads—it’s a lifesaver when you want lunch in a jiffy!
Caesar Dressing
SERVES 6
1 egg yolk preferably higher welfare
2 tablespoon lemon juice
3 anchovies
1/2 teaspoon dijon mustard
1/4 clove garlic
1–2 teaspoon tobasco
a good pinch of salt
100ml extra virgin olive oil or mixture of olive/hemp/avocado oil
2 tablespoons grated parmesan
25ml cold water
pepper
Ingredients
In a blender, add the egg yolk, lemon juice, anchovies, mustard, garlic, tobasco and salt. Blend to mix everything together.
While the blender is running, slowly add the oil in a slow steady stream, allowing the egg and oil to emulsify.
Once all the oil is added, blend in enough water till it’s the consistent of single cream — you want it to lightly coat the salad leaves
Finally mix in the parmesan and season to taste. You may need to add pepper (mustard or pepper), salt, heat (tobasco) or acid with the lemon juice. Trust your instinct and keep adjusting till your pleases with it!
The caesar dressing will store in a fridge for up to a week. Use it to make speedy caesar salads for lunch or dinner.