Caesar-Style Salad Dressing

Store in an airtight container in the refrigerator. Freshly made dressing will last longer than store-bought versions.

For a less intense anchovy flavor, rinse the anchovy fillets before mincing them.

Emulsify the dressing slowly by gradually drizzling in the oil while whisking continuously.

Taste and adjust seasoning before serving. You might want more lemon juice, salt, or pepper.

Romaine lettuce

Croutons

Grilled chicken

Roasted salmon

As a dip for raw vegetables

As a marinade for chicken or fish

Using pre-grated Parmesan cheese: it doesn't melt as well and can make the dressing grainy.

Not emulsifying properly: leads to a separated, oily dressing.

Over-salting: anchovies and Parmesan are already salty, so add salt cautiously.