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Romano Caesar Dressing

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  • 68 anchovies in oil
  • 2 egg yolks
  • 34 garlic cloves
  • 1/4 cup lemon juice
  • 2 tsp Dijon mustard
  • 1/2 cup good quality olive oil
  • 1/2 cup grated Romano cheese


  1. Prepare the Anchovy Base: In a food processor, combine the anchovies, egg yolks, and garlic cloves. Pulse until the mixture is well combined and the anchovies and garlic are finely chopped.
  2. Add Acidity: Pour in the lemon juice and pulse the food processor a few more times until the mixture is smooth and the lemon juice is fully incorporated.
  3. Introduce Flavor and Texture: Add the Dijon mustard to the processor. Also, add the grated Romano cheese. The Dijon gives a tangy depth while the cheese adds a salty and umami-rich layer to the dressing.
  4. Emulsify with Oil: With the food processor running, slowly stream in the olive oil. Do this step gradually to ensure that the oil is well integrated into the dressing, creating a smooth and thickened emulsion. Be cautious not to over-process to avoid the oil from turning bitter.
  5. Season and Adjust: Taste your dressing and adjust the seasoning if needed. You may want to add a pinch of salt, more cheese, or lemon juice to balance the flavors to your liking.
  6. Chill Before Serving: Transfer the dressing to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. Serve: Drizzle over freshly chopped romaine lettuce, add croutons, a sprinkle of extra Romano, and perhaps a grind of black pepper for a classic Caesar salad with a punchy Romano twist.
  • Author: Lucas Krammes
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