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Caesar Dressing 2

3 egg yolks (room temperature)
1 1/2 cup of extra virgin olive oil
1/3 cup of fresh lemon juice
1/3 cup of cider vinegar
1 teaspoon of freshly ground black pepper
1 tablespoon of salt
1 cup of grated Parmesan cheese
2-3 cloves chopped garlic
10-12 anchovy fillets

Separate the egg yolks and put them into the work bowl of a food processor (or a blender). With the machine running (and using the steel blade) gradually drizzle the olive oil, lemon juice and vinegar alternately into the work bowl. If you've done it correctly, this should produce a basic emulsified dressing (or mayonnaise). Stop the machine and add all of the remaining ingredients. Pulse on and off until everything is thoroughly incorporated. Store in an airtight container. Can be kept refrigerated up to two weeks. Use approximately 2 ounces of dressing for each salad. Toss with torn romaine lettuce, extra grated Parmesan and toasted bread croutons. Garnish with anchovy fillets, if desired. Serve in well chilled bowls or plates. 

Caesar Salad Dressing 3

1/2 cup of olive oil
Juice of 1/2 lemon
2 ounce can of anchovies (flat fillets), drained
1 raw egg, warmed in hot water
1 medium garlic clove
2 tablespoons of Parmesan cheese
1 teaspoon of dry mustard
Dash of Worcestershire sauce
Fresh ground pepper

Whip in blender until smooth. Pour over torn Romaine lettuce leaves. Top with croutons and Parmesan cheese.

Caesar Salad Dressing 4

1/2 cup of freshly grated Parmesan cheese (about 2 oz.)
1/4 cup plus 2 tablespoons of olive oil
1/4 cup plus 2 tablespoons of vegetable oil
1/4 cup of  fresh lemon juice
1-2 garlic cloves
1 teaspoon of Worcestershire sauce
Salt & pepper

Combine all ingredients in a blender or processor. Blend until smooth. Season to taste with salt and pepper. This can be prepared 2 days ahead. Makes about 1 cup.