Description

This homemade dressing is fantastic on fresh, crisp Romaine lettuce. Top your salad with croutons and chicken and you will have a great small meal.

Ingredients

• 1 pasteurized egg, at room temperature (pasteurized for safety)
• 1 cup olive oil, extra virgin, room temperature
• 1/4 cup grated Parmigiano Reggiano cheese
• 1-2 cloves garlic, smashed
• 4 T. fresh lemon juice
• 1 1/2 t. Dijon mustard
• 1/2 t. salt
• 1/2 t. fresh cracked black pepper
• 1 1/2 t. anchovy paste

Steps

1. Put all the ingredients in a large jar. Be sure egg and oil are at room temperature.
2. Put an immersion blender down into the jar, then turn on. Blend, pulling up as you go, until the dressing has emulsified, a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, cracked pepper or lemon.
3. Keep refrigerated and eat within a few weeks. (Don't store on the refrigerator's door.)