Real simply, Eileen.

Smash & mince four garlic cloves and put them in a large bowl. Mash 4 anchovy filets and add them to the bowl. Beat in one egg.

Beat in 1 tbls vinegar (I use balsamic) and slowly drizzle in 1/4 cup EVOO, beating as you add it. Throw in a handful of grated Parmesan and freshly ground black pepper.

Traditionally, the garlic was rubbed on the inside of the bowl, and only one clove was used. But garlic-infused croutons were added to the salad, and I skip those. So add more garlic directly.

The salad itself, originally, consisted of nothing but torn romaine lettuce and the croutons, tossed with the dressing. But through the years numerous additions and substitutions have been made, including everything from bacon to chicken. I often add a chopped apple myself.

* Exported from MasterCook *

Caesar Salad Dressing *

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
1/4 cup parmesan cheese -- grated
2 cloves garlic -- minced
2 tablespoons water
2 tablespoons olive oil
1 tablespoon anchovy paste
2 teaspoons sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon parsley
1/4 cup egg substitute
1 1/2 tablespoons lemon juice

In a medium bowl, beat together all ingredients with an electric mixer for 1 minute. Cover and chill for 2 hours before serving.

- - - - - - - - - - - - - - - - - -

I always warm the egg....coddle it and never use vinegar but lemon jhice...
I smash garlic and anchovies in my bowl add the egg...mix.
Then in another bowl I mix Parmesan cheese and worchestershire ( about 3 T fresh grated parm and 1 tsp w,shire)...add the broken up romain to the bowl with the egg....toss drizzle with olive oil...toss, squeeze the juice of a lemon, toss and add the parm and crutons last.
Linda C

Creamy Caesar Salad Dressing

3 to 4 medium garlic cloves - crushed
1/4 (scant) cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce
2 to 3 drops Tabasco sauce
1 tablespoon anchovy paste
1/4 cup fresh grated imported parmesan cheese
1 cup olive oil
garlic croutons

In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, Tabasco, anchovy paste and cheese until well blended and salt is dissolved.

With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated.

Dressing should have a light, mayonnaise-like consistency. Makes about one cup.

Refrigerate until needed.

To serve, place a little dressing in the bottom of a large salad bowl. Place romaine lettuce on top, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and toss. Add more dressing if desired, the remaining cheese and sprinkle on croutons. Serve immediately.

Imported freshly ground parmesan makes all the difference here.