How to make
In a dry plastic bowl, suitable for mixing, put the salted anchovies, egg and peeled garlic cloves.
Blend until smooth, without pieces of fish and garlic. Add a pinch of freshly ground black pepper.
Carefully in a thin stream, little by little, add olive oil. The bowl in which the Caesar dressing is blended must be held slightly at an angle during the blending so as not to cross the dressing.
When the fat is completely absorbed, carefully add the freshly squeezed lemon juice little by little. Do not stop blending until you get a smooth mayonnaise-like sauce.
Transfer the contents to a glass jar with a screw and store it in the refrigerator.
Serve as a dressing for Caesar salad or as an addition to sandwiches, vegetables or toasted bread slices.
