Classic Caesar Dressing with Anchovy Paste & Reese Red Wine Vinegar
Make your favorite Caesar dressing right in your kitchen! This thick, creamy dressing is great for more than just salads. Try it as a sandwich spread or a dip for vegetables.
1 pasteurized egg, at room temperature*
1 cup DaVinci Extra Virgin Olive Oil
¼ cup Parmigiano Reggiano cheese, grated
1 clove garlic, smashed
4 tbsp. fresh lemon juice
1½ tsp. Dijon mustard
½ tsp. fresh cracked black pepper
1½ tsp. Reese Anchovy Paste
2 tbsp. Reese Red Wine Vinegar
Salt and pepper, to taste
*Using a pasteurized egg in this salad dressing is important for food safety. Since you are not cooking the egg, using a pasteurized egg will help prevent exposure to salmonella bacteria.
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