Caesar Salad Vinaigrette
Serves: approximately 1 cup
 
Ingredients
  • 1⁄3 cup extra-virgin olive oil
  • 1⁄4 cup finely grated Parmesan cheese*
  • 2 large pasteurized raw eggs**
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste***
  • 1⁄4 teaspoon finely chopped garlic
  • 1⁄2 teaspoon stone-ground Dijon mustard
  • 1⁄4 teaspoon Worcestershire sauce
  • 1⁄8 teaspoon fine sea salt
  • 1⁄8 teaspoon ground black pepper
Instructions
  1. In a medium jar with a screw-top lid, combine olive oil, cheese, eggs, lemon juice, anchovy paste, garlic, mustard, Worcestershire sauce, salt, and pepper. Shake vigorously until emulsified. Refrigerate and use within a day.
Notes
*We used a fine Microplane grater.
**Use 2 tablespoons mayonnaise in place of 2 large eggs, if desired.
***Use 1 teaspoon finely chopped capers in place of 1 teaspoon anchovy paste, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/classic-chicken-caesar-salad-tea-sandwiches/