About a decade ago, I came across a Caesar dressing recipe in Fine Cooking by Ana Sortun, the chef/owner of Oleana Restaurant in Cambridge, Mass. Several years later, I met Ana at the Culinary Institute of America at Greystone and waxed on about how incredible the recipe was. Then I realized how silly it was to be praising the acclaimed chef of a high end Turkish restaurant for her Caesar salad dressing recipe. But, honestly, it made that big of an impact on me. Over the years, I memorized and adapted it, and this is the version that has stuck as a staple in our house. I hope you enjoy it as much as I do.
The raw egg yolk lends this true-blue Caesar dressing its luxurious texture. Be sure to use a super-fresh local egg. The tamari boosts the deep-flavored umami in the dressing. You can keep the dressing in the fridge for up to 3 days.
- 2 large or 3 small cloves of garlic, peeled and smashed
- 3 anchovy filets
- Sea salt, to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon tamari sauce
- Dash of Tabasco
- 1 egg yolk
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
Pound the garlic with a pinch of salt in a mortar and pestle. Add the anchovy filets and mash those to a paste as well. Transfer mixture to a bowl and whisk in mustard, tamari, Tabasco, egg yolk and lemon juice. When mixture is completely blended, drizzle the extra virgin olive oil very slowly down the inside of the bowl, whisking continuously until an emulsion forms. Continue whisking until you’ve added all the oil.