Caesar Salad Dressing


1 large clove garlic, minced

1 tsp dijon mustard

1 Tbsp raw honey, optional

Juice and zest of 1 lemon

2 egg yolks

1/2 cup extra virgin olive oil

2 Tbsp chopped olive-oil packed anchovies (about 1/2 of a 80g jar)

1/2 cup finely grated fresh parmesan cheese, divided 

1/4 tsp fine Himalayan sea salt

1/4 tsp ground black pepper

Method: In a small glass bowl, whisk together garlic, mustard and honey until smooth. Add lemon juice, lemon zest and egg yolks and whisk again until smooth. Whisking while drizzling, gradually add olive oil. Stir in anchovies, 1/4 cup of parmesan cheese, salt and pepper.