Caesar Salad Dressing

[The Edifying Conscience]

Caesar Salad Dressing

3 cloves garlic, chopped
4 anchovy fillets
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons freshly squeezed lemon juice (one small lemon)
1 teaspoon Worcestershire sauce
3 dashes hot sauce (like tabasco)
1 1/2 tablespoons Dijon mustard
2 large egg yolks
1/3-1/2 cup extra-virgin olive oil or canola oil
2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried (ten-ounce heads)

In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
Stir in egg yolks and Dijon mustard.
Add anchovies, and grind to a paste.
Add lemon juice, Worcestershire, hot sauce and season with pepper.
Slowly whisk in olive/canola oil until dressing is creamy.
Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.

You can also make this in the food processor or with an immersion blender following the directions above.