Caesar Salad Dressing

• garlic cloves, chopped↗3
• anchovy fillets↗4
• salt↗1 teaspoon
• fresh ground pepper↗1 teaspoon
• fresh lemon juice (one small lemon)↗2 tablespoons
• Worcestershire sauce↗1 teaspoon
• hot sauce (like Tabasco)↗3 dashes
• Dijon mustard↗1 1⁄2 tablespoons
• large egg yolks↗2
• extra virgin olive oil or 1/3-1/2 cup canola oil↗1⁄3 - 1⁄2 cup
• heads romaine lettuce, outer leaves discarded, inner leaves washed and dried (ten-ounce heads)↗2
• freshly grated parmesan cheese or 1 cup romano cheese1 cup
• crouton (to garnish)↗

Step-by-step instructions

1. 1

   In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.

2. 2

   Stir in egg yolks and Dijon mustard.

3. 3

   Add anchovies, and grind to a paste.

4. 4

   Add lemon juice, Worcestershire, hot sauce and season with pepper.

5. 5

   Slowly whisk in olive/canola oil until dressing is creamy.

6. 6

   Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.

7. 7

   Sprinkle croutons over salad.