I’m pretty sure I got this from Pudge Factor. It’s super yummy. We added a couple of things to it, namely we use a lot more anchovies and also a couple of raw egg yolks to make it richer. If you’re squirrely about egg yolks, I get it, you don’t need to use them. Also, this makes enough dressing for about 6 servings, maybe a little more.

1/4 cup red wine vinegar
6 anchovy fillets, minced (we buy a small tin of anchovies and use the entire container; also, your dog will love you if you feed him/her the oil from the anchovies)
4 teaspoons minced garlic (more is always better)
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1/2 teaspoon white pepper
2 egg yolks (optional)
3/4 cup olive oil
1 cup grated Parmesan cheese
Salt and pepper

  1. Blend first seven ingredients in a blender or food processor.
  2. Slowly drizzle in olive oil (as the blender/food processor is running)
  3. Add the grated Parmesan.
  4. Taste and add salt/pepper as needed.

This keeps nicely for 2 days or so in the fridge. Whisk before serving.

P.S. Use Romaine lettuce and some nice crunchy croutons. Throw in some red onion, if you’d like. Add some shaved Parmesan to the salad before serving.

Enjoy!

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