Seed Oil Free Classic Anchovy Caesar Dressing

Bold, briny, and unapologetically garlicky, this dressing builds its richness the classic way: whisking pasteurized egg yolks with anchovy paste, garlic, Dijon, and Worcestershire sauce before slowly emulsifying in extra-virgin olive oil. That slow-drizzle technique is the whole secret — a few drops at a time, whisked constantly, until the mixture turns thick and glossy and coats the back of a spoon. Fresh lemon juice keeps it bright, while grated Parmesan adds a salty, savory depth that ties the whole thing together. Worcestershire and a hit of black pepper round it out with that unmistakable Caesar tang, sharp enough to stand up to a big pile of crisp romaine. Since extra-virgin olive oil is doing all the emulsifying work here, this one fits neatly into a seed oil free kitchen without sacrificing that thick, creamy texture you want clinging to every leaf. Make it a day ahead if you can — the flavors only get better as it sits in the fridge.

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