Caesar Salad dressing by chef brandon allen
Anchovies 2oz can, start with 10 fillets minced (once dressing rests for an hour, add more to desired taste)
2 Egg yolks
2 tablespoons of Pot d’Huile
Lemon zest of one whole lemon
2-3 tablespoons of lemon juice
½ cup of avocado oil
¼ teaspoon of granulated garlic
Salt & pepper to taste
1. Combine all ingredients above, except avocado oil, lightly whisk until just combined.
2. Slowly whisk in avocado oil, until emulsified. Do not over-whisk so you don’t turn your dressing into a mayo. If too thick (size/age of eggs can cause this) add more avocado oil until you reach desired consistency.
3. Season to taste.
4. Rest for one hour, adjust seasoning (salt, pepper, garlic, anchovies, etc).
Tip: Dressing will taste better if you refrigerate and rest one day before serving.