Ceasar Dressing

This recipe comes straight from our wonderful neighbors, Mark and Linda.  Every time we have dinner with them I end up wanting to steal a recipe to add to my collect.  First it was a recipe for Apple Bunt Cake, then one for a Strawberry Cake, now I can finally say I have a homemade amazing Caesar salad recipe.  I tried making Caesar dressing a while back when I watched an episode of Good Eat all about eggs, but it just did not work out, and was nothing compared to this one. So I hope you enjoy this recipe too!  Tell me what you think in the comments, and please, don't let the anchovies or egg scare you into not trying it.

Caesar Dressing

From the Kitchen of: Mark and Linda Bureman
Serves 3-4 people on a salad

1 egg at room temp
1/2 cup extra virgin olive oil
1/4 cup white or red wine vinegar
3 anchovies
3 large cloves garlic
1/2 tsp Worcestershire
1/4 tsp Tabasco sauce
juice of 1 lemon
1/4 tsp Dijon mustard (or other, just not regular yellow kind)
1/4 cup Parmesan/Reggiano cheese
salt and pepper to taste

First, How to Coddle and Egg

1. Start with a very fresh egg that is room temperature (you can place in warm water to warm if needed).
2. Fill a small saucepan (deep enough to cover the egg) with water and bring to a boil.
3. Using a spoon, carefully lower the egg into the boiling water.
4. Remove from heat, cover, and let sit for 2 minutes.
5. Remove from the water and immediately run under cold water.
6. Crack the egg over a small bowl – you may notice that some of the white has begun to cook (that is a-okay).
7. Pour the egg into the container you plan to use to make your dressing.

Once the egg is coddled place it in the food processor.  Add all other ingredients, but salt and pepper. blend everything together, add salt and pepper to taste on top of salad. Garnish with whatever like such as more anchovies, croutons, or extra parm cheese (I prefer fresh grated for this part).