Bold, savory, and built for a big crunchy romaine salad, this dressing gets its punch from minced anchovy, garlic, and a good hit of Dijon mustard whisked into a bright squeeze of fresh lemon juice. Extra-virgin olive oil goes in slowly, in a thin stream, until everything emulsifies into a glossy, spoon-coating dressing with real body. Freshly grated Parmesan folds in at the end for that salty, savory backbone Caesar dressing is known for, while black pepper keeps things sharp. It's a small-batch, whisk-by-hand recipe with no shortcuts and no processed bottled stuff — just clean, punchy ingredients you control from start to finish. That makes it a smart pick if you're watching added sugar, since there's nothing sweet hiding in this one to begin with. Toss it with crisp lettuce and croutons and you've got a classic dressing that tastes sharper and fresher than anything from a jar.
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In a small bowl, combine the minced anchovy paste, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, and salt. Whisk together until the mixture is uniform and the anchovy is fully incorporated.
While whisking constantly, add the olive oil in a very thin, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon and hold together without separating.
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