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Last but not least, pour the dressing into a jar at least 6 ounces, and refrigerate for 3 hours or overnight to mix the flavors

Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 2/3 cup dressing 1x Ingredients Caesar Salad 1216 oz romaine lettuce, washed, dried, chopped (about 2-3 heads of romaine heart) 1 cup croutons 1/4 cup Parmigiano-Reggiano, shaved or grated for garnish Caesar Salad Dressing 23 anchovy fillets, mashed 12 garlic cloves, minced 1 egg yolk 1 teaspoon Dijon mustard 1/2 cup olive oil 12 tablespoons lemon juice 1/4 cup grated Parmigiano-Reggiano kosher salt to taste red pepper flakes, optional Instructions Whisk together the egg yolk, anchovies, garlic, and Dijon mustard in a medium bowl until smooth

And for additional spring style inspiration, check out my current favorites from Tuckernuck, Hill House Home, and Szane.

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