Teresa's Caesar Salad Dressing
In a very dry blender combine:
3 raw eggs
2 shakes Worcestershire sauce
2 tsp fresh lemon juice
¼ tsp dry mustard (or Dijon)
½ tsp Celtic sea salt (fine)
¼ tsp black pepper
2 cloves fresh garlic (crushed)
2 tbsp apple cider vinegar (with mother)
After all the ingredients are in the blender, begin it on low. As the blender is blending, slowly begin to pour extra virgin olive oil into the top of the blender until the dressing has thickened. Try the dressing on a piece of romaine , and adjust the dressing to taste.
Blend again for one minute. Pour into a glass container and refrigerate. Even though there is raw egg in this dressing, I have kept it in the fridge for up to 2 weeks, and it has been fresh and delicious because of the properties in the garlic. As a matter of fact the older it gets, the better it tastes. (After 2 weeks I discard the remains.) Add Anchovies and parmagen cheese to the salad after the dressing.