1
In a medium bowl, beat the eggs with vanilla extract and lemon zest using an electric mixer for about 5 minutes until the mixture becomes thick and pale.
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2
Slowly add the extra-virgin olive oil and toasted sesame oil while whisking until the dressing is smooth and emulsified.
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3
Bake for 10 to 12 minutes until the tops are light golden and spring back when lightly touched. Let cool in the pan for 1 minute before transferring to a cooling rack.
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