I never liked Caesar Salad until I tried this dressing

You will find yourself wanting to coat anything you can find in this delicious, creamy Caesar dressing.

Caesar Vinaigrette
Recipe courtesy of Wolfgang Puck's Wolfgang Puck's Pizza, Pasta and More!

1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed (or skip. . . I did)
Scant cup peanut oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies.

Slowly whisk in the oils to emulsify. [My note: just toss this all into a food processor or use an immersion blender and don't bother with the slow whisking!]

Stir in the cheese and season with sat and pepper.

Refrigerate in a covered container. When ready to use, whisk again.

To prepare ahead:
Caesar Vinaigrette will keep up to 1 week, refrigerated, in a covered container.

Source: Epicurious 2006