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.

Prep Time: 
10 minutes

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.

1. Place all ingredients in blender or food processor. For the most delicious taste, eggs and oil should be added at room temperature.
2. Blend ingredients together for a few seconds, until the dressing has emulsified.
3. Stir and taste to adjust the seasoning. Add more anchovy or lemon if you want more of a kick.
4. Keep refrigerated.