this one needs no introduction. good caesar salads exist with good homemade dressings. the only ingredient on this list that might be a little hard to track down is the anchovy. it's not usually stored with the sardines at your grocery store, but instead in the refrigerator near the fresh fish. once you've found the sardines, all that's left is to throw the ingredients together and blend!
3 cloves garlic, roughly chopped
3 anchovy fillets, roughly chopped
1/2 lemon, juiced (approximately 1/8 cup)
2 tbsp. red wine vinegar
2 tbsp. dijon
1 egg yolk
1/3 cup olive oil or canola oil
salt and pepper
lemon zest to taste
Combine all ingredients in a tall container and blend with an immersion blender. A regular blender or magic bullet will suffice as well.
If the dressing is too thin, just add oil and blend until desired consistency.
If no blenders are around, finely mince the garlic and anchovy fillets by hand, add all the ingredients into a mixing bowl without the oil, whisk, and slowly whisk the oil into the mixture. You'll need some elbow grease!
Add the dressing to romaine lettuce, grated parmesan (plus some peeled with a vegetable peeler as garnish) and toss. Keep it simple or add some halved cherry tomatoes and bell pepper slices.
Tip: To keep your bowl from wobbling around, make an "O" or "U" shape with a damp kitchen towel and cradle it under your bowl.