I would keep chickens just so I could make ceasar dressing. It’s one of those dishes that requires really high quality eggs… and it’s really not worth it to use store bought eggs. It’s not that I eat it all that often, but a really perfect ceasar salad is hard to find, and in the past few years I’ve discovered how to make my own. Good lettuce, croutons + parmesan all play a part, but it’s the dressing that brings it together. Matt gave me the Tartine cookbook a few years ago, and while I the habit of bread baking didn’t stick, I have used their ceasar dressing recipe to create the perfect variation for myself.

Truthfully it varies from time to time, but this is the way I typically make it and then taste it to see what else it might need.

Homemade Ceasar Dressing || adapted from Tartine || made in a Vitamix

put the following into the Vitamix and pulse a few times on low

zest + juice of 1 lemon  |  3 cloves of garlic  |  6 olive oil packed anchovy fillets  |  1 large egg yolk

with the blender on low/medium remove the cap from the top and begin to pour in olive oil in a steady, thin stream. Once mixture begins to emulsify add a few tablespoons of juice from another lemon, and continue with adding oil,  alternating to keep emulsion and finishing when desired ration is met. Typically I use 1.5c of olive oil.

A lot of you wondered what we do with the salt cured egg yolks and this is one use! It’s perfect grated on top of the salad and other dishes!