Zuni Café Caesar Dressing

• Seafood

  • 1 1/2 tbsp Anchovy

• Produce

  • 2 tsp Garlic
  • 1 Romaine or other greens

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 Croutons or cooked farro

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Red wine vinegar
  • 2/3 cup Tasting olive oil, mild

• Dairy

  • 1/2 oz Parmigiano-reggiano, grated
  • 1 Parmigiano reggiano

Found on orangette.net

Ingredients

• 1 tablespoon red wine vinegar
• 2/3 cup mild-tasting olive oil
• About 1 ½ tablespoons minced and mashed anchovy fillets (from about 6 to 9 fillets)
• About 2 teaspoons minced garlic
• 2 large cold eggs
• About ½ ounce (15 grams) grated Parmigiano-Reggiano
• Freshly ground black pepper
• 3 tablespoons fresh lemon juice
• Kosher salt
• Romaine or other greens of your choice
• Croutons or cooked farro, optional
• Parmigiano-Reggiano
• Freshly ground black pepper
• ½ cup (105 grams) Best Foods / Hellmann’s mayonnaise
• 2 ½ tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 4 to 5 oil-packed anchovy fillets (see note in top recipe), minced and mashed to a paste
• 2 cloves garlic, pressed or minced
• ½ teaspoon Dijon mustard
• ½ teaspoon Worchestershire sauce
• Three-finger pinch of kosher salt
• Romaine or other greens of your choice
• Croutons or cooked farro, optional
• Parmigiano-Reggiano
• Freshly ground black pepper