Caesar Dressing

~I did not develop an appreciation for Caesar dressing until my late 20s. It may also be accurate to say, that perhaps I hadn’t encountered a good Caesar dressing until then. Although a chain restaurant, Buca di Beppo’s Caesar was brilliant. That first hit of anchovy teasing at my taste buds, the bite of raw garlic, the fragrant undertone of Parmesan…unfortunately, all good things come to an end. Whether it was a change in corporate management or a detail in cutting costs- the Caesar dressing currently being served, does not in any way resemble its former glorious predecessor. As it seems to occur with most things in life, if you can’t get it from someone else, you’ll just have to be creative and make it yourself. Keep in mind that a Caesar salad is dependent on only a few ingredients so quality is imperative. If you've gone this far and made your own dressing, you may as well make the croutons as well.

Special Equipment:

blender

Ingredients:

2oz can of anchovies packed in olive oil
2 egg yolks
juice from 1 lemon 

1 garlic bulb 
4 tsp Dijon mustard 
2 tsp Worcestershire sauce
4 tbsp red wine vinegar 

1 cup extra virgin olive oil 
1 cup freshly grated Parmesan

3 tsp coarsely ground black pepper 

½ tsp fine sea salt 

Directions:

1. Combine ingredients in a blender. Also pour in olive oil from canned anchovies as well, since there is a lot of good flavor in there.  Taste as it blends and adjust according to your preference.  Store tightly sealed in a sterilized jar. Should refrigerate well for up to 2 weeks