Caesar Dressing

This one started by following David around the kitchen trying to figure out how he made his dressing. I've adapted it a bit, but it's still the same idea. Sally and Jim have their own variation, and it's plenty good as well.

3 or 4 minced garlic
1/2 cup olive oil
1/2 tsp grey poupon
4 splashes Worstishire
3 splashes tobasco
1 egg room temperature
2 Tbsp vinegar
1 can, 2 oz anchovies
juice of 1 - 3 lemons
stale bread cut for croutons
tender romaine lettuce
reggiano parmesan

Prepare just prior to serving. Mix the olive oil and garlic, use a little to toast the bread for croutons. Add everything, but only the juice of one lemon. Mix. The trick is then to continue adding lemon juice (1/2 lemon at a time), mixing and tasting, until the taste changes all of a sudden to include a great twang. That's when you have just enough lemon. Pour over tender romaine, add croutons, and parmesan.

© 2001 Joseph D. Skehan - Last Modified: August 29, 2001