Recipe: Eggless Caesar Salad Dressing with Meyer Lemon

A tangy and delicious alternative to the classic raw egg dressing. Perfect to accompany early spring baby lettuce to be found at Market or a nice crispy Romaine. Ingredients 6 small cloves garlic 1/2 teaspoon coarse salt 12 anchovy fillets 1 1/4 tablespoon lemon zest 2 tablespoons capers, drained and rinsed several turns of a pepper mill 1 1/2 teaspoons dried mustard juice of 2 Meyer lemons, about 1/3 cup 1 cup extra-virgin olive oil 1/2 cup finely grated Parmesan

Preparation In a blender or food processor add all ingredients save the oil and cheese and puree. Add the oil in a steady stream if using a blender or in small batches if using a food processor and blend until emulsified. Transfer to a jar and stir in the cheese.

Alternately, use a mortar and pestle to mash the garlic and salt into a paste. Then add the anchovies, lemon zest, capers, pepper, and dried mustard and mash until a thick paste forms. Add the lemon juice and stir. Slowly add in the olive oil in stream and continue to mash until emulsified. Add the cheese and stir until incorporated.