Cesar Dressing

1 1/2 TBS Anchovy Paste

1 Minced Clove of Garlic - about 1 TBS

1 1/2 tsp Dijon Mustard

Zest & Juice of 2 Lemons

1 tsp Worcestershire Sauce

1/2 Cup Mayonaise

3 Large Egg Yolks Blended into mixture

3/4 Cup Olive Oil drizzled While processing in food processor slowly add

1/2 Cup Grated Parm

1/2 tsp Kosher Salt & Pepper

Blend and serve!

Head of Romaine Lettuce is the best to use!