Classic Creamy Caesar Salad Dressing with a Twist

Step 1: Anchovy Oil ... Add 2 teaspoons of the olive oil, anchovies, and red pepper flakes, to a small saute pan, and bring to medium heat. As the anchovies saute, mash them up using the back of a fork. Cook 2 minutes until the anchovies almost melt with the olive oil. Then, add the rest of the olive oil, the crushed garlic clove, and reduce the heat to low. Simmer 2-3 minutes, then turn off the heat and let it cool on the back burner. Once the oil is cooled, remove the garlic clove.

Step 2: Dressing ... Note: I love to use a small tupperware container to make dressings. Simply add everything, shake, and store. But, you can always use the more traditional bowl or measuring cup if you prefer. So, add the grated garlic, mayonnaise, buttermilk, egg yolk, mustard, worcestershire, red wine vinegar, and lemon juice; and, mix to combine. Then, add the cooled anchovy olive oil and whisk or shake (if using a tupperware container) to combine, until you get a creamy dressing. When I make this dressing, I always start with the minimal amounts of ingredients; i.e., the mayonnaise, worcestershire, and vinegar ... you can always add more. It is really is about personal taste.

Step 3: Egg ... If you are skeptical about raw eggs, you can always coddle your egg; personally, it doesn't bother me. To coddle an egg for a Caesar salad; add a whole egg to a pot of water you brought to a boil; but have reduced to medium low heat and simmer 1 minute. Then remove to bowl of cool water - not ice water.

Step 4: Serve and ENJOY! ... This makes approximately 1/2 cup of dressing, which will dress a very large salad. But, it will also last 3-4 days in the refrigerator, which you can use another night. For the Salad - Romaine (fresh or grilled), parmesan cheese (fresh grated), croutons; and, a few options are black olives, cucumbers, and red onion - Delicious. My new favorite!