1/2 cup finely grated Parmigiano-Reggiano
2 tablespoons roasted garlic  
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
6 white anchovies
1 egg yolk
1 1/4 cups canola oil  

Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor. 
 Blend until a smooth paste has been formed. 
 If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy. With the machine running, emulsify the oil into the paste in a steady stream. Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.   

NOTE   In the comments of the original there is a suggestion of adding 1/2 of a lemon.

  From  http://www.foodnetwork.com/recipes/geoffrey-zakarian/caesar-salad-recipe.html?oc=linkback 

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