Caesar Salad Dressing

This salad is most often attributed to Caesar Cardini, an Italian-Mexican (Could there be a better combination??) He lived part of the time in California but worked in Tijuana to avoid Prohibition. (Okay, a pro-alcohol, Italian-Mexican-Can this guy get any better????)

The original recipe didn't contain anchovies, but I don't care. I like anchovies.

Servings: 1 cup
Time: 3 minutes
Hardware: Measuring spoons & cups, a blender

Ingredients:

• 2 cloves of crushed garlic
• 2 eggs*
• 1/8 cup FRESH lemon juice
• 1 teaspoon Worcestershire sauce
• 4 anchovies
• ½ teaspoon capers
• 1 teaspoon Dijon mustard
• 3/4 cup extra virgin olive oil (the best you can afford)
• S&P

1.  Put all the ingredients except the oil & the S&P into the blender and blend until the mixture is smooth, about 30 seconds.
2. With the blender running, SLOWLY pour the olive oil in so the dressing will emulsify.
3. Salt & pepper to taste.

This can be made ahead, placed in an airtight container, and stored in the fridge for up to 3 days. Stir again before using to make a wonderful Caesar Salad.

* There is a slight risk of salmonella from using raw eggs. If you prefer you can substitute 2 tablespoons of GOOD mayo for the eggs. However, unless you or your guests are pregnant, children under the age of 10, or have a compromised immune system, I’d use the eggs.