Caesar dressing

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Caesar Dressing

Ingredients:

1/2 cup garlic cloves (about 2 heads)
3 tins Rizzoli anchovies (each tin 90 g)
3/4 cup lemon juice
3 Tbsp Caramel red wine vinegar
1 Tbsp dijon mustard
2.5 cups A.G. Ferrari Foods extra virgin olive oil
1.5 cups Parmigiano-Reggiano, grated
1/4 tsp fresh ground black pepper

Instructions:

In blender on low speed, mince garlic, anchovies (and their oil), and lemon juice until mixture is a smooth paste. Add red wine vinegar and mustard and stir well. With blender at low, slowly add the extra virgin olive oil. Add Parmigiano-Reggiano and black pepper. Mix quickly a few times with blender. Serve with a full-bodied Chardonnay. Makes 1 quart.

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