Caesar Salad Dressing

• 3 cups extra virgin olive oil
• 3/4 cup red wine vinegar
• 1 Tablespoons & 1 tsp. Worcestershire sauce
• 2 tsp. salt
• 1 Tablespoon ground mustard
• 4 cloves minced garlic
• 4 whole eggs still in shell
• 4 lemons, juiced
• Freshly ground black pepper to taste
• 1 cup grated Parmesan cheese
• 4 anchovy filets

1. In a bowl or I use a 1 Quart jar.
2. Combine oi,vinegar,Worcestershire sauce,salt,mustard, garlic and lemon juice.
3. Whisk or put on the lid of the jar and shake until well blended.
4. Coddle the eggs by heating about 3 cups of water to a boil.Slowly put the eggs still in the shell in the pot and let stand for one minute.
5. Then remove the eggs from the pot and let cool for about five minutes.
6. Then crack the eggs into the bowl or jar and whisk or shake to blend.
7. Mash the anchovies with a fork and add to the bowl or jar and whisk or shake to blend.
8. Then add the Parmesan cheese and whisk or shake to blend.

extra virgin olive oil, red wine vinegar, worcestershire sauce, salt, ground mustard, garlic, eggs, lemons, freshly ground black pepper, parmesan cheese, anchovy filets

Taken from www.foodgeeks.com/recipes/22154 (may not work)