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
  • 2 to 3 medium anchovy fillets
  • 1 tsp. Dijon mustard
  • 1/8 tsp. freshly ground black pepper
  • + 2 more ingredients
    • 1 Tbs. plus 1 tsp. freshly grated Parmigiano-Reggiano
    • 6 Tbs. good-quality extra-virgin olive oil

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


Best Wine Deals

See More Deals

Snooth Media Network