From April Bloomfield's kitchen · The Spotted Pig, New York
blend · dressing
★ STARRED KITCHENAnchovy Caesar-ish Dressing
From an award-winning kitchen
Ratio
Ingredients
- ANCHOVY24 g
- GARLIC10 g
- EGG YOLK18 g
- LEMON JUICE30 ml
- DIJON5 ml
- OLIVE OIL120 ml
- PARM12 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
British-American chef of The Spotted Pig era in New York; James Beard Best Chef: New York City with Michelin recognition at the gastropub. Nose-to-tail British-Italian cooking.
Originally published as Anchovy Caesar-ish Dressing.
Adapted from a recipe published by April Bloomfield in April Bloomfield / Spotted Pig era dressings.
FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from April Bloomfield / Spotted Pig era dressings (published as “Anchovy Caesar-ish Dressing”). Full citation lives in Provenance.