Ingredients
Units
Scale
- 6–8 anchovies in oil
- 2 egg yolks
- 3–4 garlic cloves
- 1/4 cup lemon juice
- 2 tsp Dijon mustard
- 1/2 cup good quality olive oil
- 1/2 cup grated Romano cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
