Caesar-Style Vinaigrette

This dressing works best in a food processor or blender.

• 1 Tbs. plus 1 tsp. freshly grated Parmigiano-Reggiano
• 1 tsp. packed finely grated lemon zest
• 1 tsp. Dijon mustard
• 2 to 3 medium anchovy fillets
• 1 to 2 medium cloves garlic
• 1/4 tsp. table salt
• 1/8 tsp. freshly ground black pepper
• 2 Tbs. fresh lemon juice
• 6 Tbs. good-quality extra-virgin olive oil

Put the cheese, lemon zest, mustard, anchovies, garlic, salt, pepper, and lemon juice in a food processor and process until well blended. With the motor running, slowly pour in the olive oil and process until creamy and blended. Taste and adjust the seasonings.