Weeknight Caesar Dressing

Caesar Salad Emulsion

Ingredients:

1 cup grated Parmigiano Reggiano cheese (plus extra for finishing)

Optional: substitute 1/2 cup of the parmesan with Pecorino Romano for a sharper flavor

1/2 tsp Jacobsen Salt Co Kosher Oregon Sea Salt

1/2 Tbsp Organic Raw Sugar

1/2 Tbsp Dijon Mustard

2 Tbsp Third Coast Fish Sauce

1-2 oz. Champagne or Apple Cider Vinegar (only “with mother”)

1/4-1/2 tsp Cry Baby Craig's Chile Sauce

1-2 small Garlic Cloves, freshly peeled and crushed

1/2 oz. freshly squeezed Meyer Lemon juice (if you are not using Meyer lemons, add an additional 1/2 Tbsp organic raw sugar)

1/2 Tbsp. Black Pepper

1 cups Organic Grapeseed Oil ( plus extra for frying)

1 Rustic Sourdough loaf ( torn into bite-sized pieces)

For the Salad

Romaine lettuce, washed and dried

Freshly grated Parmigiano Reggiano

Fresh black pepper

Rustic croutons or homemade sourdough croutons

Instructions

Add the parmesan, salt, Dijon, fish sauce, Worcestershire, vinegar, lemon juice, garlic, and a few grinds of black pepper to a container suitable for an immersion blender or a standard blender.

Blend until smooth. With the blender running, slowly drizzle in the oil until the dressing becomes creamy and emulsified. Taste and adjust black pepper if needed.

Toss the romaine with enough dressing to coat evenly.

Top with croutons, additional parmesan, and more freshly cracked black pepper before serving.