Eggless Caesar Dressing

1. 1

   Mash the garlic and salt using a large mortar and pestle.

2. 2

   Add the anchovies, zest, capers, mustard, and pepper; mash to form a paste.

3. 3

   Stir in the lemon juice.

4. 4

   Add the oil in a slow, steady stream, working the pestle until emulsified; work in the cheese.

5. 5

   (Or, puree all the ingredients except the oil and cheese in a blender.

6. 6

   Add the oil in a slow, steady stream, blending until emulsified.

7. 7

   Transfer to a bowl; stir in the cheese.)

8. 8

   The dressing can be refrigerated in an airtight container, up to 3 days.

9. 9

   Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.