Classic Caesar Salad Dressing
4 cloves garlic
juice of 1 lemon (about 2 tbsp)
1 organic egg yolk
1 1/2 teaspoons Dijon-style mustard
1 cup extra virgin olive oil
1/4 teaspoon unrefined sea salt
1/4 teaspoon ground black pepper
Place garlic, 4 anchovy flets, lemon juice, egg yolk, mustard, 1 cup olive oil, salt and pepper into a blender, and blend until smooth, about 30 seconds. Pour into a salad dressing cruet or mason jar, and store in the refrigerator until it's time to prepare the salad. Enjoy!
*NOTE* The wild caught good quality anchovies (that I have the link to above in the recipe ingredients) I have discovered you can by at Whole Foods stores for $3.00 per small bottle.