Super versatile and very punchy. Use it to dress Romaine with extra parmesan cheese, use it as a dip for grilled bread, or perfect for a Chicken Caesar Pasta Salad!
2 cloves garlic
1 tsp kosher salt
1 Tbsp capers
1 Tbsp anchovy paste or 2-3 anchovies
2 tsp Dijon mustard
juice of 1 lemon
½ cup finely grated Parmesan cheese (we use Grana Padano or Reggiano)
2-3 Tbsp red wine vinegar
1 cup good extra virgin olive oil
salt and pepper to taste
1 head Romaine Lettuce, torn and cleaned
1. Mince garlic as finely as possible or using the salt and side of your Chef’s knife rub garlic on cutting board to form a paste.
2. Add capers and chop in with the garlic.
3. In a bowl, whisk together the anchovy paste, Dijon mustard, lemon juice, parmesan cheese and red wine vinegar; stir in garlic-caper mixture.
4. Very slowly (drop by drop at the beginning), whisk in Olive Oil; taste with a leaf of lettuce, and season with salt and pepper if needed