Yields a scant 1 cup.
3 oil-packed anchovies, rinsed and patted dry
2 large cloves garlic, smashed and peeled
1 large egg yolk
2 ½ tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 ½ teaspoon finely grated lemon zest
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ cup extra-virgin olive oil
Put all the ingredients except the oil in a blender. Blend until thoroughly combined. With the motor running, carefully pour in the oil in a slow, steady stream.
Note: This recipe calls for raw egg yolk. Be sure to use local, organic, farm fresh eggs when making this recipe.
Dr. Wray has been making these amazing Caesar salads with romaine lettuce and chopped cooked chicken tossed with this wonderful dressing. The anchovies pack a powerful nutrient punch as an excellent source of protein, rich in Omega-3s, and a good source of calcium, selenium and niacin. They are also low in mercury and other toxins.