1tspanchovy paste(more or less depending on taste preference)
2tbspfresh lemon juice
In a glass bowl whisk together all the ingredients except the olive oil, until smooth and creamy.
Slowly drizzle the olive oil, while whisking. Do not pour the oil too quickly, but instead make sure that it has emulsified into the rest of the ingredients before pouring in more. Continue to drizzle and whisk until all the oil has been added.
Store the Caesar salad dressing in the fridge for up to a week.
Food processor method: Add all the ingredients, except the olive oil, to a food processor. Turn on and pulse until smooth and creamy. While the food processor is on, slowly drizzle the oil through the top chute. Do not pour the oil in too quickly as that can break the emulsification process. Just drizzle it slowly until all the oil has been added.