I worked for a few years at a 'fancy' restaurant where we did table side Caesar salads. I loathed when someone ordered one but also prided myself on making a pretty good one.....at least it was how I like my caesar - garlicly, lemony with just the right amount of cheese and anchovy. There are some decent store bought dressing you can get now. I would recommend the ones out of the refrigerator section of the store and check the ingredients making sure they don't contain gluten, sugars or bad oils and preservatives..
Every time I make this meal I am reminded how much my family likes it and wonder why I don't make it more often. The kids happily eat mountains of salad, always asking for seconds. I always roast a whole chicken at a time (unless we are BBQing some parts) so there is always some good left overs for sammys the next day.
I have already posted about the perfect roast chicken and I assume you know how to wash and dry some romaine lettuce so on to the dressing
1 egg yolk
1 tsp Dijon mustard
¼ tsp salt
¼ tsp ground black pepper or more to taste
1 small clove of fresh garlic, finely minced
1 tsp anchovy paste
1 tsp Worcestershire sauce
¼ cup lemon juice
1/3 cup olive oil
1/4 cup freshly grated Parmesan
In your large salad bowl combine using a whisk the egg yolk, dijon, garlic,anchovy paste, Worcestershire sauce, and lemon juice together until well combined. Add in the salt and pepper. Then add the olive oil in a slow steady stream, whisking vigorously until the dressing