Sometimes a scratch-made dressing is all it takes to make a meal special. This creamy lemon-parmesan dressing, created by EO editor Katie Farmand, works well as a dip for leftover grilled veggies or drizzled over cooked noodles with some cherry tomatoes and fresh herbs. Of course, Caesar salad (pictured above) is classic for a reason–you can add or forgo grilled fish or chicken, but don’t skimp on the croutons. Follow along with Katie and her daughter Hazel via the video on Facebook or Instagram.
Makes 1/2 cup, or enough for four salads
1/3 cup fresh lemon juice (about 1 large lemon)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
3 anchovy fillets, finely minced or 2 teaspoons anchovy paste
Kosher salt and freshly ground black pepper, to taste
2/3 cup extra virgin olive oil
1/2cup freshly grated parmesan cheese
Whisk together lemon juice, mayonnaise, Dijon, and anchovies until mixture is uniform. Add salt and pepper to taste.
Slowly stream in olive oil, whisking to combine. Add more salt and/or pepper, if needed. Gently fold in parmesan. Serve immediately or store in fridge for up to two weeks.