Several years ago this was in our paper. Being eggless, I tried it and we love it. I make a double batch and it stores in the fridge very well.

Here is a link that might be useful: Caesar Salad Supreme

We use Julia's recipe. Lots of flavor! I do use about twice as much garlic, tho.

Here is a link that might be useful: Julia's caesar dressing recipe

Here's the one I have used for many years. It's up to you how you feel about using the raw egg but it is an integral part of the dressing's texture.

CAESAR DRESSING

1 large clove of garlic, crushed
8 anchovy fillets
1/4 tsp. prepared yellow mustard
1/8 tsp. Worcestershire sauce
2 Tbs. Freshly squeezed lemon juice
1/3 cup olive oil
1 egg, beaten

In small bowl, crush together garlic, anchovies, mustard and Worcestershire sauce with a fork until anchovies are mashed into a chunky paste. Add lemon juice, oil and egg and whisk until well combined. Let stand at room temperature about 1 hour.

Pour dressing over romaine and toss to coat. Add Parmesan cheese, freshly ground black pepper and croutons and toss again.

Note: For a milder dressing or for those with a fear of anchovies or garlic, pour the dressing onto the greens through a tea strainer, stirring with a spoon to get puréed part of anchovies to pass though and discard remaining solids or add to anchovy lovers' portions after salad is served.

Here's how I make mine:

Caesar Salad Dressing
2 tablespoon anchovy paste (or 4 anchovies minced)
1 coddled egg*
1 large clove garlic, or two medium ones
1 tablespoon red wine vinegar
1 tablespoon lime juice (can substitute lemon juice)
1 tbsp Dijon mustard
1/4 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
3/4 cup extra-light olive oil
1/4 to 1/3 cup grated Parmesan cheese
In a blender or food processor, blend together all ingredients except the olive oil and Parmesan cheese until well combined. While still blending, slowly drizzle the olive oil in until well combine and thickened. Pour into a container and stir in the grated Parmesan cheese. Serve over romaine lettuce with freshly shaved Parmesan cheese and croutons.

Lars

My husband judges all Caesar by this one. I've been making it for him for almost 35 years.

The dressing is made by hand in a wooden bowl.

Must haves - A coddled egg, anchovies, homemade croutons and Roquefort Cheese.

Caesar Salad

adapted from Pat Davis Cooking School

1 large head of Romaine Lettuce, washed, dried and torn into pieces
1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
salt
pepper
Splash of Worcestershire sauce
anchovy fillets
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated Parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Homemade Croutons

Add garlic to salad bowl (wooden works best), sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy
fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and Worcestershire sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix.

Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.

Croutons

2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed
1 garlic clove
olive oil

Rub each slice of bread with crushed garlic clove. Cut into cubes. Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping.

Hmm. Roquefort. Hadn't thought of that. Well, tomorrow I'm hitting the market. Thank you, everyone. Taste comparison coming up.