I love the salads listed on your menu. I am a huge Caesar salad fan. I really like when they make the dressing themselves. I am just not a huge fan of a lot anchovy oil or paste in my dressing. I have tried to make the caesar dressing but was wondering if you have a good recipe. I am not asking you to give away your "secret" recipe, but I still figured I would ask.
Thanks, Nancy

Caesar is easy to mess up. I've done it a BUNCH of times. When it is made from scratch, it is a chemical reaction that binds the ingredients. It is called a cold emulsification. This is best done in a food processor or blender. Even an electric mixer with whisk(s) will work. For an emulsification to take place, you need a fat (olive oil), an acid (lemon juice), and raw egg. It helps if the acid is warmed. To flavor it, black pepper, garlic, hard smelly cheese and anchovies are added.
Then, the oil is added to the rest of the ingredients with the blender going, and with the elements present in the mixture, items that otherwise couldn't blend together all of a sudden are made into a homogenous suspension of scientific marvel.

When they are added in the right proportions, you can't taste one over the other, they all balance out. That is how I cook, nothing really overpowers anything else.

All that being said, start with an egg/vinegar emulsification (mayo) that is already done, and add the rest of the stuff at your house. This recipe has worcestershire in it too, it is pretty decent dressing, and is so close to what I'll be using.

http://www.epicurious.com/recipes/fo...Dressing-11892