Caesar Dressing Makes 1 cup 5 anchovy filets 3 cloves garlic, chopped 1 t ground black pepper 1/4 c lemon juice 2 T sherry or red wine vinegar 1 T Dijon mustard 1/2 c extra virgin olive oil 1/2 c grated Parmesan Mash anchovies, garlic and pepper. Whisk in lemon juice, vinegar and mustard. Slowly whisk in oil until emulsified. Stir in parmesan and taste. OR, combine all ingredients in a blender and puree until emulsified. Refrigerate for up to a week. .