Dana’s Caesar

A creamy Caesar with boquorones, made in a food processor

1 whole egg

2 cloves garlic, grated

1 small shallot, diced

2 tsp white wine vinegar

1 lemon zested and juiced

6 boquorones style anchovies

2 anchovies

2 tsp dijon mustard

1 tsp Worcestershire sauce

2 cups canola oil

4 oz parmesan, finely grated

2 tsp harissa

2 tsp diamond kosher salt

1 tsp cracked black pepper

Method

  1. Place the egg, garlic, shallot, boquorones, anchovies, white wine vinegar, lemon zest, lemon juice, worcestershire, mustard, and lemon zest in the food processor and puree until smooth and even.

  2. With the mixer running, carefully stream in the oil very slowly at first, until the emulsion “catches” and it starts to thicken. Now you can add the oil a little thicker, streaming and until all the oil is in and your arm aches.

  3. Add the parmesan and pulse just until it’s mixed. Add the harissa, salt, and pepper and mix until even.

  4. Taste and adjust with salt as you like.