Caesar-Style Vinaigrette


  • 2 Tbs. fresh lemon juice
  • 1 to 2 medium cloves garlic
  • ¼ tsp. table salt
  • 1 tsp. packed finely grated lemon zest
  • 1 tsp. Dijon mustard
  • 1/8 tsp. freshly ground black pepper
  • 1 Tbs. plus 1 tsp. freshly grated Parmigiano-Reggiano
  • + 2 more ingredients
    • 6 Tbs. good-quality extra-virgin olive oil
    • 2 to 3 medium anchovy fillets

Put the cheese, lemon zest, mustard, anchovies, garlic, salt, pepper, and lemon juice in a food processor and process until well blended. With the motor running, slowly pour in the olive oil and process until creamy and blended. Taste and adjust the seasonings.

View full recipe at Fine Cooking


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