Mexican
Tijuana-Style Caesar Dressing
Creamy Caesar dressing with anchovy, garlic, lemon, Worcestershire, Parmesan, and black pepper.
6 servings · 15 minutes prep
Ingredients
Dressing
- 1 small clove, finely grated
- 2, minced, optional
- 1 large, pasteurized
- 1 tsp
- 1 tsp
- 2 tbsp, fresh
- 1/3 cup
- 1/3 cup, finely grated
- 1/4 tsp, plus more to taste
- 1/2 tsp, freshly ground
Directions
Make the Dressing
- Mash garlic and anchovy fillets into a paste in a bowl.
- Whisk in egg yolks, dijon mustard, worcestershire sauce, lemon juice, fine salt, and black pepper.
- Slowly drizzle in olive oil, whisking constantly, until glossy and lightly thickened.
- Stir in parmesan cheese. Add more lemon, salt, or pepper in small increments until the acidity brightens the dish without overpowering its savory base.
