Yuzu Caesar Dressing by Chef Marcel Vigneron

Yield: 1.5 quarts

INGREDIENTS

For the Dressing
• 45g anchovy (white)
• 60g egg yolk
• 100g water
• 5g black pepper
• 50g yuzu juice
• 30g lime juice
• 15g raw garlic
• 5g black garlic
• 20g salt
• 30g Worcestershire sauce
• 25g whole grain mustard
• 75g truffle scraps
• 800g oil (400g olive oil and 400g canola oil)
• Pinch of xanthan gum
• To taste parmesan, grated

Serve With
• Pieces of thinly sliced focaccia bread fried in butter for croutons
• Pecorino, grated
• Fried thinly sliced white anchovies
• Romaine hearts

METHOD

1. Add all of the ingredients (except the oils) into a food processor and pulse until the anchovies and garlic break down.

2. Slowly pour in the oil to emulsify.