My Favorite Caesar Salad

This is best done in the blender,  the emulsion blender can get a little messy if you're not careful.  The blade assembly on my blender is leaking and everytime I try to order it, it's out of stock.  Evidently, the blade assembly on this particular blender must is a lemon since so many sites carry it, and it's constantly out of stock.  I hate to buy a new one when the part to fix it only costs six bucks.

This is what you'll need:

Make a garlic paste made from 1 clove of smashed garlic, salt and  a drop or two of extra olive oil
2 tablespoons of anchovy paste
2 egg yolks
1 tablespoon dijon mustard
Juice of one lemons
2 tablespoons water
1/2 cup extra virgin olive oil
1 tablespoon Worcestershire Sauce
1/2 cup grated Parmigiano Reggiano (divided)
Salt and Pepper to Taste
Romaine lettuce (chilled)

Chill your salad bowl for about an hour in the fridge. When you’re ready to make your salad, take the cold bowl and evenly smear the garlic paste evenly over the inside. Now set the bowl back into the refrigerator until you're you've finished making the salad dressing.

Add to it the next five ingredients to your blender, then pulse it until they are thoroughly combined.

With your blender running on medium-high speed, pour in the olive oil in a thin stream, giving it a chance to uniformly emulsify. Then add Worcestershire, half of the Parmesan cheese, and salt and black pepper to taste. Pulse a couple of times more to blend in the cheese.  Refrigerate the dressing in a sealed container until you’re ready to use it.

To assemble the Caesar Salad, remove the chilled salad bowl from the fridge, tear the washed and drained Romaine lettuce into bite-size pieces, and add them to the bowl. Then add to the lettuce just enough dressing to coat it (more is not better!), sprinkle on the rest of the Parmesan, give everything a final toss, and serve it up garnished with garlic croutons.