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Caesar Dressing

  • Author: zenbelly
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: about 1 cup


  • 3 oil packed anchovies, minced
  • 1 clove garlic, minced (use a microplane if you have it)
  • 2 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon finely ground sea salt or pink salt
  • 1 egg yolk
  • 1/2 cup avocado oil
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons grated Parmesan cheese, optional


  1. In a wide mouthed jar, blend the anchovies, garlic, lemon juice, champagne vinegar, dijon mustard, salt, and egg yolk with an immersion blender for about 30 seconds until emulsified.
  2. With the motor running, pour in the avocado oil and then the olive oil. Add the Parmesan cheese, if using.
  3. Store in a jar for up to one week.

Keywords: caesar dressing