Howell Cobb'S Famous Caesar Salad Dressing

• 1/2 cup grated Parmesan cheese
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 4-5 garlic cloves
• 5-6 flat anchovy filets
• 1 egg, at room temperature
• 1 teaspoon Lea & Perrins Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon dry mustard (optional)
• 1 large head of Romaine lettuce, washed and torn without stalks
• seasoned croutons

1. Put garlic, anchovy and lemon juice into a blender and pulse several times until garlic is crushed.
2. Add the Parmesan cheese, olive oil, egg, Lea & Perrins, salt, pepper and dry mustard and pulse until blended (8-12 times on medium speed).
3. Toss with Romaine lettuce, top with croutons and some freshly grated Parmesan.

parmesan cheese, freshly squeezed lemon juice, olive oil, garlic, anchovy filets, egg, worcestershire sauce, kosher salt, black pepper, dry mustard, head of romaine lettuce, croutons

Taken from food52.com/recipes/4573-howell-cobb-s-famous-caesar-salad-dressing (may not work)