Bold anchovy paste and fresh garlic bring serious savory punch to this dressing, while a slow, steady stream of olive oil whisked into egg yolks builds a thick, glossy emulsion with zero effort. A hit of Dijon, Worcestershire, and fresh lemon juice keeps things bright and balanced, cutting through the richness with real tang. This one whisks up smooth and creamy, clinging to romaine (or whatever crunchy leaves you've got) in all the right ways. It's a great option to keep on hand for a lactose free kitchen, and it stores beautifully in the fridge for a few days, so you can dress salads all week without starting from scratch each time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
In a medium bowl, whisk together the pasteurized egg yolks, anchovy paste, garlic, Dijon mustard, and Worcestershire sauce until smooth and fully combined.
Whisk in the lemon juice until the mixture is uniform.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
