You read that right - SARDINES! Don't roll your eyes - just trust me on this. If you're a fan of a traditional Caesar salad, then you're already a fan of anchovies. Oh, you didn't realize a tinned fish was in one of your favorite salad dressings - well then the joke's on you! This dressing is perfectly tangy, garlicky, zippy and creamy. Anyway, give this a go - I promise you'll love it. And if you don't, you don't ever have to make it again.
2 sardines, chopped (I used canned smoked sardines from Trader Joe’s)
1 egg yolk
1 TBS Dijon mustard
1 garlic clove, finely chopped
Juice of one small lemon
1/4 cup to 1/2 cup good extra virgin olive oil, depending on how thick you like your dressing
Salt and pepper to taste
Pile the sardines, garlic on a cutting board. Using the flat side of a chefs knife mash, and then chop until combined.
If you have a food processor (see below if you don't), throw that mixture in along with the egg yolk, mustard and lemon juice, and process until smooth.
Then with the food processor still on, slowly pour in 1/4 of the olive oil and allow to mix until smooth. Check consistency and add more oil if you please. Season as desired with salt and pepper.
No food processor? No problem!
Follow below from Bon Appetit, and you’ll be set:
Whisk egg yolk, lemon juice, and mustard in a medium bowl // Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other).
Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture // Continue, going slowly, until mixture looks slightly thickened and glossy // Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream.