Caesar Salad Dressing

• 3 garlic cloves, chopped
• 4 anchovy fillets
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons fresh 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 1/3-1/2 cup canola oil
• 2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried (ten-ounce heads)
• 1 cup freshly grated parmesan cheese or 1 cup romano cheese
• crouton (to garnish)

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

garlic, anchovy, salt, fresh ground pepper, lemon juice, worcestershire sauce, hot sauce, mustard, egg yolks, extra virgin olive oil, outer, freshly grated parmesan cheese

Taken from www.food.com/recipe/caesar-salad-dressing-83436 (may not work)