Caesar Salad Dressing

Into a food processor goes:
2 egg yolks
4 cloves of smashed garlic
3 T of Dijon mustard
1/4 cup of lemon juice (juice of approx. 1 1/2 large lemons)
zest of 1 lemon
2 T red wine vinegar
1 T of Worcestershire sauce
Whorl around until very well blended. Then add:
1 can of chopped up anchovies (but not the oil they are packed in)
Whorl just a few seconds. Slowly drizzle in:
1 cup of olive oil

Voila! Caesar salad dressing.

Time: 10 minutes
Yields: 1 1/2 cups of dressing, enough for 2 large salads
Due to the raw egg yolk the dressing should be used or tossed in a few days, and always refrigerated.

I make Caesar salad with 2 chopped romaine hearts, a generous cup of garlic croutons and 1/4 cup of shredded Parmesan. You can always add grilled chicken breasts or shrimp for a full meal.