Tucky's Caesar Dressing

I've been on the search for a Caesar recipe for a long time. Even most of my favorite restaurants don't seem to hit the target for my taste, and almost always serve a salad that is out of balance. Getting the proportions of lemon, garlic, and oil correct is certainly subjective, but I guess I'm always surprised when a restaurant or online recipe touts a 'signature' Caesar salad which is at best mediocre. 

Here is my personal interpretation, which I've finally refined to get consistent results every time. Freshly grating the Parmesan helps create a nicely emulsified consistency.

Ingredients:

• 4 cloves garlic, minced
• 4 anchovy filets
• 4 egg yolks
• 1 tablespoon Dijon mustard, heaping
• 3 tablespoons lemon juice
• 2 tablespoons water
• 0.5 cup extra-virgin olive oil
• 0.5 cup Parmesan cheese, freshly grated
• black pepper, freshly ground
• Kosher salt
• 2 heads Romaine lettuce leaves
• 1 cup croutons

Directions:

1. Combine: Garlic, anchovies, egg yolks, mustard, lemon juice, and water in a blender or food processor and process for 30 seconds until smooth.

2. Pour: With blender/processor running, slowly pour olive oil into mixture to emulsify the dressing.

3. Stir: Parmesan into dressing along with a pinch of salt and a generous couple of grinds of black pepper.

4. Pulse: Blender/processor to combine cheese to desired consistency (may skip this step if stirring was adequate).

5. Toss: Cut or tear the lettuce into a large mixing bowl. Add enough dressing to coat to your liking. 6. Transfer: to serving bowl.

7. Garnish: Add freshly grated parmesan and croutons to the top, and serve immediately.

(Serves 6)