This dressing is particularly good with robust salad leaves, such as Cos. It is the dressing used in my Caesar salad with poached eggs.
1 egg yolk
⅛ tsp Dijon mustard
1 tbsp lemon juice
⅛ garlic clove, crushed
1 tsp bottled anchovy essence
75ml (5 tbsp) groundnut oil
30g (1oz) Parmesan, freshly grated
freshly ground pepper
Put the egg yolk, mustard, lemon juice and crushed garlic in a bowl, and blend with a small whisk until very smooth.
Add the anchovy essence, then slowly whisk in the groundnut oil until amalgamated. Add the grated Parmesan, and finally whisk in 2 tbsp water to give a slightly looser consistency. Season the dressing with pepper to taste.