Ceasar Salad Dressing

Ingredients

Serves/Makes:4

1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and reserve half for salad 
1 large lemon, juiced 
4 large cloves garlic 
1/2 tsp (2 ml) Dijon mustard 
2 dashes Worchestershire sauce 
1 splash red wine vinegar 
1 fresh egg, raw or coddled 
1 cup (225 ml) light, extra virgin olive oil 
fresh-ground black pepper, to taste 

Instructions

In a blender, combine all ingredients except olive oil. Blend until smooth, but not too long. With blender running, add olive oil in a gradual stream. Continue blending until oil is completely incorporated. Best if chilled before use. Comments This is a theme and variation on the Fairmont Hotel "Squire Room" recipe. Everyone who has tried it has raved about it! Romaine must be well-chilled and dry. All ingredients may be adjusted to suite taste. I usually use 1/2 the oil the recipe calls for to reduce fat. Remainder of anchovies may be rough chopped or left whole to serve at table. I always use shredded parmesean and homemade croutons for this salad. Serve in well-chilled bowls or plates.