Eggless Caesar Dressing

Caesar and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon.

Ingredients

• 4 small cloves garlic
• 1/2 teaspoon coarse salt
• 12 anchovy fillets
• 1 tablespoon finely grated plus 1 teaspoon lemon zest
• 1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
• 2 tablespoon drained capers, rinsed
• 1 1/2 teaspoons dried mustard
• 1/2 teaspoon freshly ground pepper
• 1 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan cheese

Directions

1. Step 1

   Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.

sumber dari: marthastewart.com