Caesar Vinaigrette

  • By Amanda Li
  • 27 Apr, 2017
Packed full of umami and only takes a few seconds to make! 

4-5  Anchovy fillets
1 tbsp  Dijon mustard
1 clove  Garlic
1 tbsp  Freshly squeezed lemon juice
¼ cup  Grated parmesan
1/8 tsp  Freshly cracked black pepper
1/3 cup  Extra Virgin Olive Oil


Step 1

In a high-powered blender, combine all the ingredients together until smooth. Can be stored in the fridge for up to 2 weeks.

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