Homemade Caesar Salad Dressing

My parents used to be members of a pretty exclusive dining club.  It was the location of my fabulous wedding reception and I have many fond memories of joining my folks for a celebratory dinner at the Town Point Club.  One of the special touches of the Club was that the servers made the dressing for their wonderful Caesar dressings at the table.  We had our favorite server, who would add a little extra garlic for our garlic-loving family, and I loved watching her whip up the dressing, mixing together just the right ratio of each ingredient.  Bottled dressings are certainly convenient, and I love Ken's Caesar dressing (both the creamy and vinaigrette versions), but for a special meal, homemade is the way to go!  Since you're going to the trouble, use quality olive oil and parmesan; it really does make a difference in this classic.  Enjoy!

1 egg

2 tablespoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 teaspoon red wine vinegar

1 1/2 tablespoons chopped anchovy fillets

1 small clove garlic, minced
1/2 cup quality olive oil

1/2 cup freshly grated parmesan cheese

salt and pepper to taste

Crack the egg into a small bowl.  Add the lemon juice, Worcestershire, vinegar, anchovies, and garlic and whisk to combine well.  Gradually whisk in the olive oil.  Stir in the grated cheese.  Season to taste with salt and pepper.  Adjust flavors to taste (sometimes I add extra garlic or cheese).

Recipe adapted from The Williams-Sonoma Bride and Groom Cookbook, by Gayle Pirie and John Clark.