Classic Caesar Dressing

All you need is a few hearts of romaine, handfuls of crunchy homemade croutons, and several sprinklings of freshly grated parmesan cheese-what a perfect salad! If you don’t want to use the raw egg yolks in the dressing, substitute 1/2 tbsp heavy cream and an additional tbsp of Parmesan cheese.

Ingredients:

• 3 Medium garlic cloves
• 2 tsp The Olive Grove’s Wine Country Dijon mustard
• 4 tbsp Fresh lemon juice
• 2 Egg yolks (See note)
• Dash of Worcestershire sauce
• 6 Anchovy fillets, coarsely chopped
• 1 tbsp Freshly grated Parmesan cheese
• 3/4 c The Olive Grove’s Leccino or Athenolia extra virgin olive oil

Directions:

Combine all the ingredients except the olive oil and black pepper in a blender or food processor fitted with a steel blade. Mix. Add the olive oil in a steady stream until the dressing emulsifies. Transfer to a medium bowl. Season with pepper. Classic Caesar Dressing keeps refrigerated for 5 to 7 days. Makes 1 cup.