This is the best approximation of my childhood favorite, my father’s garlic bomb Caesar salad dressing. Adapted from Epicurious.
- 1 tin anchovies in olive oil, drained
- 1 clove garlic, minced
- 2 large egg yolks
- 2 T lemon juice
- 3/4 t dijon mustard
- 1/3 c olive oil
- 1/3 c vegetable oil
- romaine lettuce, croutons, parmesan, hard boiled eggs for salad
- In a blender (or using an emulsion blender), combine all ingredients but oils until smooth.
- Gradually whisk/blend in oils, until dressing is thick and glossy.