Caesar Dressing (Portobello Caesar Salad)

A caesar dressing forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Caesar Salad with Portobello Mushrooms, where it is originally used.

Ingredients

• 9 drained canned anchovy fillets, minced
• 3 tablespoons (45 ml) fresh lemon juice
• 1 1/2 tablespoons (20 ml) Dijon mustard
• 2 garlic cloves, minced
• 1/2 cup (120 ml) plus 3 tablespoons (45 ml) olive oil

Method

1. Combine the minced anchovy fillets, fresh lemon juice, Dijon mustard, and minced garlic in a small bowl.
2. Gradually whisk in 1/2 cup (120 ml) olive oil.