Hand-Whisked Caesar Dressing

By Sprig Originals ✓ · cooked up in Sprig

A true emulsified Caesar: anchovy fillets and garlic mashed to a paste, egg yolks whisked with lemon and Dijon, then a slow stream of oil beaten in by hand until the dressing turns pale, glossy and thick enough to coat a spoon. Grated Parmesan and a hit of Worcestershire finish it. No blender, no bottled shortcuts — this is the version that clings to every rib of romaine instead of pooling in the bowl.

Ingredients

• 6 fillet oil-packed anchovy fillets, drained
• 2 clove garlic, peeled
• 1/4 tsp kosher salt (for grinding)

• 2 large egg yolks, at room temperature
• 1 tbsp fresh lemon juice, plus more to taste
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup neutral oil (grapeseed or canola)
• 1/4 cup extra-virgin olive oil
• 1 tbsp cold water, if needed

• 1/2 cup finely grated Parmigiano-Reggiano (about 1 1/2 oz)
• 1/2 tsp freshly ground black pepper
• Kosher salt, to taste

Instructions

1. Set up before you whisk: the emulsion moves fast and you need both hands. Measure the two oils together into a spouted cup or small pitcher. Set a medium bowl on a damp kitchen towel so it can't spin, and have a balloon whisk ready. Room-temperature yolks emulsify far more reliably than cold ones — if yours came straight from the fridge, sit them in warm tap water for 5 minutes.
2. Pile the anchovy fillets, garlic and 1/4 teaspoon kosher salt on a cutting board. Chop them together, then drag the flat of the knife across the mixture repeatedly, 15 to 20 passes, until you have a smooth grey-brown paste with no visible garlic chunks. The salt acts as an abrasive; keep working until it's genuinely paste-like, about 2 minutes.
3. Scrape the paste into the bowl. Add the egg yolks, lemon juice, Dijon and Worcestershire. Whisk hard for 30 seconds until the mixture is uniform, slightly lightened in color and slightly frothy at the edges. This is your emulsifier base — the mustard and yolk lecithin are what will hold the oil.
4. Begin adding oil literally drop by drop, whisking constantly. For the first 2 tablespoons, add no more than 5 or 6 drops at a time and whisk each addition in completely before adding more. You'll feel the mixture stiffen and go opaque; that's the emulsion forming. Rushing here is the only way to fail.
5. Once the base has visibly thickened to the texture of soft mayonnaise, start pouring the remaining oil in a thin, steady thread, whisking continuously. Take about 3 to 4 minutes total. If it becomes so thick that the whisk drags, whisk in 1 teaspoon of cold water to loosen it and continue. Finished, it should hold a ribbon on the surface for 2 seconds before sinking.
6. Whisk in the grated Parmesan and black pepper. The cheese will thicken the dressing again and add its own salt, so taste now: adjust with kosher salt, another teaspoon or two of lemon juice for brightness, and cold water 1 teaspoon at a time until it's pourable but still coats the back of a spoon thickly.
7. Let the dressing rest at least 20 minutes in the refrigerator before using — the garlic and anchovy bloom and the harsh edge softens noticeably. Toss with cold, bone-dry torn romaine (about 2 large heads for this batch), using roughly 2 tablespoons of dressing per serving, and finish with more Parmesan and croutons.

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Nutrition (per serving, estimated)

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