4 anchovy fillets packed in oil, rinsed, roughly chopped

2 medium garlic cloves, peeled, ends trimmed, left whole

2 tablespoons Dijon mustard

1/4 cup champagne vinegar

1 large organic egg, white and yolk

1 cup olive oil

1 cup finely grated Parmesan, freshly grated

kosher salt, as needed

freshly ground black pepper, as needed

Method:

1. In a food processor, add anchovy fillets and garlic and pulse until minced.

2. Add mustard, vinegar and egg and combine until the mixture is smooth, approximately 10 seconds. Turn off the processor and using a plastic spatula, scrape down the sides. Return the lid and with the processor on low, gradually add the oil in a steady stream. Continue to mix until fully incorporated. Add grated Parmesan and blend until combined and pale in color.

3. Transfer dressing to a bowl and tightly cover with plastic wrap. Place in refrigerator for at least 1 hour before serving, or until cold and slightly thickened.

4. Toss with your favorite salad greens and serve as is or with grilled chicken and shaved Parmesan.

5. If your eggs are fresh, dressing will keep up to 1 week in the refrigerator.

Kitchen Note: As a friendly reminder, please note that there is a raw egg in this recipe and should be consumed at your own risk.  The flavor will intensify and the consistency will thicken the longer it sits in the refrigerator. If desired, add a few drops of room temperature water to loosen the consistency and additional olive oil to “mellow” the flavor.