This bright, punchy vinaigrette gets its bold flavor from a savory mix of anchovy paste, garlic, and Dijon mustard, whisked with fresh lemon juice and a good glug of extra-virgin olive oil until glossy and pourable. Egg yolks bring the emulsion together into a silky, spoon-coating texture that's thinner than a classic Caesar but every bit as punchy, while a crack of black pepper and a touch of Worcestershire round out the savory depth. It comes together in one bowl with nothing more than a steady whisking hand, and it keeps well in the fridge for a few days of salad-topping duty. This one's a genuinely solid pick for a dairy free kitchen, delivering all that garlicky, umami-rich Caesar character without missing a beat. Drizzle it over crisp romaine, roasted vegetables, or a grain bowl for that same tangy, savory punch you're craving.
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In a small mixing bowl, combine the pasteurized egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and garlic. Whisk together until smooth and uniform.
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon but remain pourable, thinner than a traditional Caesar dressing.
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