Caesar salad dressing

All kudos for this recipe goes to Bon Appetit

I've never really appreciated Caesar Salad until recently. On our trip to New York we had pizza and salad at Oggi pizza bar in Prospect Park. We shared a pizza and a salad, and since I chose the pizza (the Vince Lombardi, it was unbelievable), hubby chose the salad. Honestly the Caesar salad wasn't my first choice but he was really keen on it and I'm thrilled that we ended up having it. Unbelievably good. So of course when we got home we had to try and replicate it.

The secret is of course all in the dressing. I've bought caesar dressings before but nothing has come even close to the Oggi one so we're making from scratch.

Ingredients

6 anchovy fillets
1/2 small garlic clove
Salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
1 teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper

The official method is to chop up the garlic, salt and anchovy fillets until it's a paste, then whisk in the egg yolks, lemon juice and mustard. Then whisk while sloooooowly adding the olive oil (starting with a few drops) and eventually the vegetable oil. The good news is that I found the Nutribullet makes short work of this and there's no need to be gentle with the oil adding. 

A few notes: 

• I used high oleic sunflower oil for this but think I will use grapeseed oil next time - I want the lightest oil I can find. Do not use only olive oil; the flavour will be overwhelming.
• Some recipes call for 2 cloves of garlic on this volume of dressing; I found even the small clove I used here was a bit much so I'll go for less next time.
• You can be quite generous with the dijon mustard.
• Two leftover egg whites can easily be turned into meringue - watch this space for a recipe on that.