Roselin, this is the one we love. I used to make it with egg but we found we like it better because it's creamier with a little real mayonnaise instead:

Caesar Salad Dressing

1/2 teaspoon kosher salt
A few grinds of freshly ground pepper
1/4 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons real mayonnaise (or 1 egg yolk)
2 tablespoon freshly grated parmesan cheese
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon anchovy paste (or 2 anchovies minced)
1 clove garlic; minced
2 dashes Tabasco sauce
1/2 cup extra-light olive oil

In a bowl with a whisk (or with a blender or food processor), whisk together all ingredients EXCEPT the olive oil until well combined. While still whisking, slowly drizzle the olive oil in until well combine and thickened. Refrigerate until ready to serve over romaine lettuce with freshly shaved or grated parmesan cheese and croutons.
*Recipe adapted from Caesar Salad Dressing from Fine Cooking magazine.

Croutons; Cut 1/2 loaf French or Italian bread into bite-size cubes. Heat 3 tablespoons olive oil over medium-low heat along with 1/2 teaspoon garlic powder, a few grinds of pepper, about 1/2 teaspoon kosher salt and a pinch of thyme; add to oil in skillet and toss well. Continue to toast, tossing often until croutons are lightly browned and as crisp as desired.

Marilyn

Thanks Marilyn. I am pretty sure that the recipe I am wanting to duplicate had mayo in it and maybe yogurt or sour cream. Will play around with yours and see what I come up with.
RL`

Marilyn, that salad dressing recipe sounds good. We had a fantastic dinner at the Regis hotel in Aspen a couple weeks ago, and their caesar salad was prepared by placing a whole heart of romaine lettuce on a salad plate (the lettuce was not torn or cut - the head was left whole). It was drizzled with a creamy caesar salad dressing and garnished with croutons and shaved parmesan cheese. A nice presentation and excellent tasting! I'm going to try your dressing recipe the next time I make this salad.

I played around a bit with your recipe, Marilyn and it turned out pretty close to what I was looking for. I added some yogurt and sour cream-next time I would leave out the yogurt. A work in progress though, I think. Thanks for your recipe.

that does sound good! i love the recipe we've been using for years but it has a fair amount of cheese and marilyn's looks fairly similar but i can see where the mayo would contribute to some of the thick creaminess/"mouth feel" of it. copying and pasting again--thanx!

I'll share my recipe. I got it from a dear old friend and prepare it almost weekly for my family. My son has eaten this like it was candy since he was about 6 yrs old.

Mash together in mortar/pestle
1 large garlic clove
1 tin of anchovies
then add
1 large egg well beaten

In another bowl - i use my 2 cup pyrex measuring cup
Mix together
juice of one large lemon
1/2 C olive oil
dash or worscheshire sauce

Prepare romaine and just before serving mix two liquids together. Then sprinkle with fresh grated parmesan and homemade croutons. I always make my croutons by cubing sourdough bread and browning slowly in a skillet with butter and Mrs Dash spices.

This is our favorite ceasar recipe. My husband always orders ceasar salad when we are out to eat and he always say mine is better. I have him well trained!

Enjoy!

You're welcome San and Roselin. Maybe if you add more mayonnaise you will come closer Roselin?

Marilyn