Charred Lemon Caesar Vinaigrette

Ingredients

Equipment Needed

• •Charcoal or gas grill (or 10-inch cast iron skillet)
• •Food processor or high-powered blender
• •Fine-mesh strainer
• •Glass jar with tight-fitting lid for storage

Instructions

1. 1

   Prepare the lemons

   Slice your lemons in half through their equator, not pole to pole. This exposes the maximum surface area for charring. Pick out any visible seeds. Brush the cut surfaces lightly with neutral oil to prevent sticking and promote even browning.

   Choose lemons that feel heavy for their size. Heaviness means juice, and you'll need every drop.
2. 2

   Char the lemons

   Heat your grill to high, or set a cast iron skillet over the hottest flame your stove can produce. Place lemon halves cut-side down directly on the grates or pan. Don't touch them. Let them char for 4 to 5 minutes until the flesh develops deep black spots and the edges turn golden brown. The kitchen will fill with a smell somewhere between caramel and campfire. That's exactly right. Remove and let cool until you can handle them, about 10 minutes.

   Resist the urge to move the lemons. Char requires contact. Patience builds flavor.
3. 3

   Extract the juice

   Once cool enough to handle, squeeze the charred lemons through a fine-mesh strainer into a small bowl. Press firmly with a wooden spoon to extract every bit of juice and the softened, caramelized pulp. Discard the seeds and membranes. You should have about 1/4 cup of juice. It will be darker than raw lemon juice, with visible flecks of char.

4. 4

   Build the base

   In a food processor or blender, combine the charred lemon juice, anchovy fillets, garlic cloves, egg yolk, Dijon mustard, Worcestershire sauce, and black pepper. Pulse several times to break down the anchovies and garlic, then process continuously until you have a smooth, pale paste. This takes about 30 seconds. The mixture should smell pungent and briny. If it doesn't make you slightly recoil, add another anchovy.

5. 5

   Emulsify the dressing

   With the processor running, add the olive oil in a thin, steady stream through the feed tube. This should take a full 60 seconds. Rushing creates a broken, greasy mess. As the oil incorporates, the dressing will transform from a loose slurry into a creamy, cohesive emulsion with the consistency of heavy cream. You'll hear the pitch of the motor change as the mixture thickens. That's your cue that the emulsion has formed.

   If your dressing breaks and looks curdled, don't panic. Start with a fresh egg yolk in a clean bowl and slowly whisk the broken dressing into it. The new yolk will re-emulsify everything.
6. 6

   Finish with cheese

   Add the grated Parmigiano-Reggiano and pulse just until combined. Taste the dressing. It should hit every note: salty, tangy, savory, with a whisper of smoke lingering at the finish. Adjust with salt if needed, though between the anchovies, cheese, and Worcestershire, you may not need any. If the dressing seems too thick, thin with cold water, one tablespoon at a time, until it coats a spoon but still drips freely.

7. 7

   Rest and serve

   Transfer to a jar or bowl and refrigerate for at least 15 minutes before using. This resting period allows the flavors to marry and the garlic to mellow slightly. The dressing will thicken as it chills. Bring to room temperature and whisk or shake vigorously before dressing your greens. It should cling to romaine leaves without pooling at the bottom of the bowl.

Chef Tips

• •Use the best olive oil you can afford. In an emulsion this simple, inferior oil has nowhere to hide. A grassy, peppery Californian or Italian oil works beautifully.
• •If using a grill, char a few extra lemon halves while you're at it. Charred lemons keep refrigerated for a week and improve everything from grilled fish to gin and tonics.
• •For a version safe for those avoiding raw eggs, substitute 2 tablespoons of good mayonnaise for the egg yolk. The result is slightly richer but still excellent.
• •This dressing is traditional on romaine, but try it on grilled Little Gem lettuces, shaved Brussels sprouts, or as a dipping sauce for crudités. It also makes an outstanding spread for a grilled chicken sandwich.
• •Pair with a crisp, minerally white wine. An unoaked Chardonnay from Sonoma or a Vermentino from the Central Coast stands up to the anchovy without competing.

Advance Preparation

• •Lemons can be charred up to 2 days ahead and refrigerated whole; juice just before making the dressing.
• •Finished dressing keeps refrigerated for up to 5 days. The flavors deepen and meld over time, making day-old dressing arguably superior to fresh.
• •For entertaining, make the dressing the morning of your gathering. It only improves with a few hours of rest.

Frequently Asked Questions

Nutrition Information

1 serving (about 270g)