Caesar Aioli

What more could you want than the great taste of Caesar dressing in a dip? Don’t be tempted to leave out the anchovies – they are rich in omega-3 oils, calcium, and iron. If you find your anchovies are too salty, soak them in cold water for half an hour, then drain.

1 garlic clove, peeled
2 tablespoons fresh lemon juice
2 very fresh large egg yolks
1 cup olive oil
1 teaspoon water
2 tablespoons Dijon mustard
2 oil-packed anchovy fillets
½ cup freshly grated Parmesan cheese
½ teaspoon kosher salt
Freshly ground black pepper, to taste
Strips of lemon zest for garnish

Makes about 1½ cups.

1. Place the garlic in a food processor fitted with a steel blade and pulse until well chopped but not minced. Add the lemon juice and egg yolks and process until well incorporated. While the machine is running, gradually add the oil, 1 tablespoon at a time, through the feed tube, and process until smooth. Add the remaining ingredients, except the lemon zest, and process until thick.

2. Transfer to a serving bowl. Cover and refrigerate at least 1 hour or up to 8 hours. Serve garnished with the lemon zest.

Note: Because this recipe contains raw eggs, it’s a good idea when serving this to keep it chilled: place it in a bowl, then place that bowl in a larger bowl filled with ice.

Serve with steamed tiny new potatoes, asparagus, broccoli florets, endive spears, radishes, pita chips, or French bread toasts.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)