Fishwife's Caesar Dressing with Cantabrian Anchovies


  • For the dressing:
    • 1 large egg yolk
    • 3-4 Fishwife anchovy fillets, finely chopped, plus oil from the tine
    • 1 garlic clove, grated
    • 1/2 lemon, juiced
    • 1 teaspoon Dijon mustard
    • 1/3 cup vegetable oil
    • 1/4 cup olive oil
    • 1/2 cup freshly grated Parmesan cheese
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste


    Make the dressing. In a medium bowl, whisk egg yolk, chopped anchovies, grated garlic, lemon juice, and mustard. Starting with one drop at a time, gradually add vegetable oil while whisking constantly. Continue to add, then add the olive oil while still whisking. Add cheese and mix to combine. If the dressing is a little stiff, thin it out with some of the anchovy oil. Season to taste with salt (if necessary) and pepper.

    Pair the Dressing with Roasted Brussel Sprouts. Place a rimmed baking sheet on middle rack in oven; preheat oven to 425 degrees F. Trim, halve, and then quarter your Brussel sprouts. Add these quarters along with any loose leaves to the caesar dressing; toss to coat. Carefully remove baking sheet from oven. Using tongs, arrange Brussel sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25-30 minutes. Sprinkle with flaky sea salt.