Anchovy Caesar-Ish Dressing

Name: Anchovy Caesar-Ish Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: American
Ingredients: about 6 fillets (24 g) Anchovy; 2 cloves Garlic; about 1 yolk (18 g) Egg Yolk; 2 Tbsp (30 ml) Lemon Juice; 1 tsp (5 ml) Dijon Mustard; 1/2 cup (120 ml) Olive Oil; 2 Tbsp (12 g) Parmesan

Independent adaptation of a publicly published April Bloomfield recipe. Not affiliated with, sponsored by, or endorsed by April Bloomfield.

DRESSING · ROMAINE & BITTER GREENS

A dressing for romaine & bitter greens.

April Bloomfield's anchovy Caesar-style dressing.

On the jar

ANCHOVY CAES

Method: blend
Yield: about ¾ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlDijon Mustard 5 mlOlive Oil 120 ml

Ingredients

Anchovyabout 6 fillets (24 g)
Garlic2 cloves
Egg Yolkabout 1 yolk (18 g)
Lemon Juice2 Tbsp (30 ml)
Dijon Mustard1 tsp (5 ml)
Olive Oil1/2 cup (120 ml)
Parmesan2 Tbsp (12 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Anchovy Caesar-Ish Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 4 national awards

Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Delmonico Salad DressingNATIONAL AWARD WINNEROn the jar: SALAD DRESS
Cranch DressingNATIONAL AWARD WINNEROn the jar: CRANCH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 April Bloomfield recipe (April Bloomfield / Spotted Pig era dressings).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar