Dan’s Fresh Produce in-house Chef
Gregg Prawdzik

There are many ways to do a fine Caesar dressing whether by hand, by blender or even table-side like you see at fine restaurants (the original classic). However, here is a sure-fire recipe that will last for at least a week in the refrigerator and will not disappoint the Caesar aficionado. If you need to scale down the recipe, mix by hand with a whisk rather than a blender (see notes below).

2 shallots
6 anchovy fillets
6 garlic cloves
1 tsp Worcester sauce
½ cup lemon juice (preferably fresh)
½ cup water
1 cup grated parmesan
1 whole egg
3 cups of a mild flavored oil, like canola oil (olive oil is too intensely flavored)
Salt and pepper to taste (but understand that Caesar loves ground black pepper)

COOKING: Add everything to a blender except the oil and blend on medium for one minute. Set blender on low and add oil slowly until the vortex ceases (which is at the point of correct consistency). Pour into bowl and season with salt and pepper as desired.