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Creamy Caesar Vinaigrette Ingredients cup (64g) finely-shredded Parmesan 4 Tablespoons (60 ml) extra-virgin olive oil 2 Tablespoons (38 ml) freshly-squeezed lemon juice (about one large lemon) 1 Tablespoons (23 ml) apple cider vinegar 4 oil-packed anchovy fillets (see note re: anchovy paste) 2 teaspoons (10g) Dijon mustard 2 teaspoons (10 ml) Worcestershire sauce 1 small-ish clove garlic finely minced teaspoon granulated sugar 4-5 cranks cracked black pepper Salt to taste Instructions Add all ingredients except for the salt to the bowl of a food processor
