Ingredients
Caesar Dressing
- 1 egg yolk
- 3-4 cloves garlic confit or 1 raw garlic clove, chopped
- 3-5 anchovy filets oil-packed
- 2 tablespoon lemon juice
- 1½ tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup avocado oil
- 3 tablespoon Parmesan cheese finely grated
- Kosher salt and freshly ground black pepper to taste
To Serve
- Lettuce greens romaine, chicory, or a mix
- Toasted panko breadcrumbs
- 1 tablespoon sunflower seeds
- Flaky salt to finish
Method
Make the Dressing
- In a food processor, combine egg yolk, garlic confit, anchovies with oil, lemon juice, Dijon mustard, and Worcestershire sauce. Blend until smooth (~30 seconds).
- With the processor running, slowly drizzle in the avocado oil to emulsify the dressing.
- Add 1–2 tablespoon water if needed to adjust consistency.
- Season with kosher salt, black pepper, and additional lemon juice to taste.
- Fold in the grated Parmesan just before serving.
Assemble the Salad
- Toss the dressing with your choice of crisp greens.
- Top with toasted panko breadcrumbs, sunflower seeds, and a sprinkle of flaky salt.