Caesar Dressing

3 garlic cloves, crushed
1 tablespoon anchovy paste
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons lemon juice
1 teaspoon worcestershire sauce
2 coddled egg yolks* (see note)
1/2 cup olive oil

{NOTE: To coddle eggs: Boil water in a small saucepan. While you are waiting for the water to boil, place eggs in a bowl. Covered the eggs with hot tap water (this will prevent the eggs from cracking when you pour the boiling water over them. Cold eggs will crack!). Drain the tap water from the bowl and add the boiling water (enough to cover the eggs). Set a timer for 1 minute. After the 1 minute has passed, crack the eggs and separate the yolks from the whites. Use only the yolks for this recipe.}

-Add all ingredients to blender and combine.

-Chill.

For salad, I usually use 3 romaine hearts (chopped), 1 cup of croutons and 1/2 cup of Parmigiano Reggiano shavings. Toss with dressing and serve!