Caesar Dressing

Recipe from reluctantgourmet.com

This dressing has so much flavour and it's on the lighter side then your typical creamy caesar dressing. It tastes even better if you leave it in the fridge for 24 hours to let the flavours really meld together.

What you'll need

1 Large egg

1 tsp Worcestershire sauce

3 tbsp Fresh lemon juice

1 Garlic clove, crushed

1 pinch Salt

1/2 tsp Freshly ground black pepper

1 1/2 tsp Anchovy paste

1 tsp Capers, minced

1 tsp Dijon mustard

1/3 cup Extra-virgin olive oil

How to

1.  Bring a pot of water to a boil, add egg and cook for just 45 seconds...NO MORE. Remove from heat and let cool.

2.  Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy, mustard and capers in a bowl. Crack egg and add, whisking until smooth.

3.  Slowly add the oil in a steady stream while constantly whisking until smooth. Careful not to add the oil too quickly or the dressing will not emulsify.

4.  Toss with chopped romaine lettuce, croutons and parmesan cheese for a delicious caesar salad!