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Micro Caesar Dressing

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Course: Main Course, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small garlic clove (minced)
  • 2 anchovy fillets (or 1 tsp anchovy paste)
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 2 tsp white wine vinegar
  • 1 egg yolk (or 2 tbsp Greek yoghurt)
  • 1/4 cup sunflower microgreens (finely chopped)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup olive oil (extra virgin preferred)
  • salt & freshly ground black pepper to taste

Equipment

  • 1 bowl
  • 1 whisk

Method
 

  1. In a bowl, whisk together garlic, anchovy, mustard, lemon juice and vinegar
  2. Add the egg yolk (or Greek yoghurt), whisk until smooth & creamy
  3. Slowly drizzle in the olive oil while whisking continuously to emulsify
  4. Stir in the sunflower microgreens & Parmesan
  5. Season with salt and black pepper to taste
  6. Chill for 10-15 mins before serving for best flavour

Notes

Best Paired With:

  • Classic Caesar salad with crispy chickpeas or grilled chicken
  • Drizzled over grilled romaine or roasted sweet potato
  • Dipping sauce for crudités or sourdough bites