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“Thick and creamy, loaded with flavor! Use it sparingly. A little goes a long way. I barely coat the Romaine with it. Delicious!”
READY IN:
20mins
SERVES:
10
YIELD:
1 1/2 Pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Place whole egg and egg yolk in a bowl of food processor and pulse to combine. Add anchovies that have been drained, and capers to the egg. Blend until pale/light yellow and frothy.
  2. Add garlic and mustard. Blend, again.
  3. Add lemon juice, salt, and pepper. Blend again.
  4. With food processor running, pour in 1 1/2 cups of the oil in a slow drizzle/stream. Add parmesan. Continue blending. Add the rest of the oil in a slow drizzle.
  5. Check consistency. If the dressing is too thick (like mayonnaise), add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency. Personally, I like it thick like mayo, but make it to your desired consistency.
  6. I like to add shredded (not grated) parmesan on my salad after I've mixed the lettuce with the dressing. Crumbled bacon is also good mixed in the salad.

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