Ingredients 

• 2 – 3 garlic cloves, grated 
• 2 large egg yolks, room temperature
• 2 or 3 Calabrian chilis, finely minced, Calabrian chili paste or lots of red pepper flakes 
• 1/4 teaspoon of spicy Dijon mustard (or another mustard)
• 1/3 cup of Grape seed oil (or Avocado oil)
• 1/4 cup of Olive oil 
• The juice and zest of 1 and a half lemons (see note)
• As much Parmesan-Reggiano as your heart desires
  • Usually my heart desires about a 1/2 cup, finely grated 
• Freshly ground black pepper
• Kosher salt 

Directions

1. Add the grated garlic, Calabrian chilies, paste, or red pepper flakes, yolks, and mustard to a bowl and whisk together. Then whisk in the lemon juice (start with half – see note below for why) and lemon zest.  Stream in the oil to emulsify, and stir in the additional lemon juice, salt, and freshly ground black pepper. Taste for seasonings. Stir in the cheese.
2. Taste and adjust seasonings again. I usually add more lemon juice and salt! 
3. Serve on top of Romaine, Little Gem, kale, or a mix. I also like to serve it with either toasted panko breadcrumbs, sourdough croutons, or focaccia croutons.

Notes

• You can also easily make this dressing in the food processor, but I always stir in the cheese at the end. 
• If you add all the lemon juice before you add in the oil, it will make for a dressing that is more liquid. I either add about half and then whisk in the rest after I add the oil or stir it all in after I whisk in the oil. Try it both ways and see which way you prefer!
• I usually use the juice of one and a half lemons, and the zest of one, but it really depends on how juicy the lemons are. You might find you need more or less.