Caesar Salad Dressing

This recipe is from my friend Steve, it was his family's and I've been making for 20 years. My girlfriend Elana specifically requests it whenever I visit. The key and secret ingredient is the anchovy paste. You may think that you don't like anchovies, but in this, you love them. This is my staple at pot lucks and barbecues. It goes with everything. I wash the romaine and have it ready in the salad bowl, and then bring the dressing in a jar and toss upon arriving. It is old school, it uses an actual raw egg yolk. Anchovies and raw eggs. I know, I know, it could kill you. 

Anchovies in jar or in paste (tube)

Caesar Salad Dressing
 
1 egg yolk
1 clove garlic crushed
1 tsp anchovy paste*
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dijon mustard
salt and pepper
2/3 cup olive oil
1/2 cup parmesan cheese
 
In a blender mix everything but the oil and cheese. I often use a hand blender. While blending, add the oil slowly. Then dump in the cheese and blend last. (I use the Kraft grated parm). Keeps in the fridge for 1-2 weeks.

*You can find anchovy paste in a tube in the grocery store, refrigerated in the deli section usually. If I don't have anchovy paste, I throw in a few whole anchovies.