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Lemon Caesar Salad Dressing

Course: Salad
Servings: 6
Author: Sherry Moman

Ingredients

  • 2 large garlic cloves mashed
  • 1/4 teaspoon coarse salt
  • 1 tablespoon anchovies finely minced
  • 2 teaspoons lemon zest finely grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • freshly ground black pepper to taste

Instructions

  • Finely mash garlic into a paste with 1/4 teaspoon coarse salt. Combine
  • with anchovies, lemon zest and juice, vinegar and mustard. Whisking
  • constantly, drizzle in olive oil until thickened. Season with pepper.
  • Serve over romaine hearts (torn if desired), crutons and freshly grated
  • parmesan cheese or store in refrigerator.

Notes

Recipe By: Sherry Moman
Serving Size: 6