Ingredients

1 egg
½ tsp. dry mustard
1 garlic clove – crushed
6-7 anchovies – crushed
5-6 dashes of Worcestershire sauce
½ lemon squeezed (no pits)
1/4 cup Olive oil
Bacon bits as desired (not to many)
Croutons as desired (depends on servings)
¼ cup Parmesan cheese – grated
Pepper
No salt (anchovies will take care of the salt)
Caesar salad

 

1. The Making of...

Now, DO NOT BEAT ANYTHING UNTIL I TELL YOU TO... (said Dick)

 

• Crack egg in large bowl.

• Sprinkle half the dry mustard on the egg, crush the garlic clove in a garlic crusher. Clean out crusher.

• Take the anchovies and press them through the garlic crusher. Add remainder of dry mustard and Worcestershire sauce.

• Now mix (don’t beat) these ingredients, squishing the garlic & anchovies with the egg and dry mustard together – it will almost turn to a paste.

 

2. The Beating...

At this point, you will add the lemon juice gradually while BEATING into the paste.

Now this is the critical stage...

Add the olive oil "gradually" and BEAT FAST and vigorously until the dressing turns creamy. If you don’t beat fast enough the dressing will be oily. Not what you want!

 

If you are serving a large salad just add more olive oil depending on the amount of mouths you are feeding.

 

3. Putting it Together...

Add the Parmesan cheese to the dressing just before you're ready to mix the salad.

I usually rotate the dressing on the sides of the bowl then add salad, croutons, and bacon bits.

 

Toss thoroughly and serve.

 

Note: you can make the dressing in advanced the day before and refrigerate it but omit the cheese until you are ready to mix it with the salad.

 

Compliments to Chef Richard a.k.a. Dick!