Spicy Tomato Caesar Salad Dressing

Want a refresher on how to make this?

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Makes about 4 cups

INGREDIENTS

• Juice and zest of 1 lemon

• ¼ cup grated parm

• 1-2 garlic cloves

• 6-10 anchovies in spicy olive oil

• 1 tablespoon chopped Calabrian chilis

• 1 teaspoon Worcestershire’

• 1/2 cup red wine vinegar

• 1 1/4 cup olive oil

• 1/2 cup neutral oil

• 2 pastuerized egg yolks

• 6-7 cherry tomatoes

• 1 tablespoon dijon mustard

• Salt and pepper to taste

INSTRUCTIONS

Add all your ingredients except the oil to a blender (I like to add the egg last so it doesn't sit in the acidic lemon for too long).

Blend just until the tomatoes, garlic and anchovy have broken down to small pieces, then slowly start drizzling in the oil and olive oil until emulsified. Don’t blend too long or the mixture will heat up and break.

If the dressing is too thin, add a bit more oil, if it's too thick, water or lemon juice will help thin it out.

Store in the fridge for up to a week.