Caesar Salad Dressing

I went over to a friend's place recently for a home-cooked meal of spaghetti and meatballs. I volunteered to bring the Caesar salad and decided I would make the dressing from scratch. The pressure was on though. These weren't run-of-the-mill meatballs. They were the delicious bundles of goodness that we Dallasites can buy at Jimmy's Food Store. The dressing had to be in the same league. And, with this recipe, it was. Tossed with some romaine lettuce, good-quality croutons and a little extra Parmesan, it was excellent.

Caesar Salad Dressing
Makes about 3 cups dressing. (That's plenty for two BIG salads, so I will cut the recipe in half next time.)

2 egg yolks
2 tablespoons Dijon mustard
6 to 8 anchovy fillets, minced (or substitute an equivalent amount of anchovy paste)
2 tablespoons chopped garlic
4 tablespoons balsamic vinegar
3 teaspoons fresh lemon juice
Worcestershire sauce
2 cups olive oil
2 tablespoons warm water, if needed
1 cup freshly grated Parmesan

Place the egg yolks, mustard, anchovies, garlic, vinegar, lemon juice and a dash of Worcestershire into a blender or small food processor. Blend until well-combined. With the motor running, add the olive oil in a slow steady stream until it is fully incorporated and emulsified. Add the cheese and blend until just combined.