This creamy, garlicky dressing gets its bold flavor from anchovy paste, Dijon mustard, and a bright hit of fresh lemon juice, all whisked together until silky smooth. Olive oil is streamed in slowly to build a rich, thick emulsion that clings beautifully to crisp romaine, so every bite carries that classic tang and depth. A touch of Worcestershire and freshly grated garlic add savory backbone, while salt and cracked black pepper round out the finish. It comes together in one bowl with nothing more than a steady whisking arm, and it keeps well in the fridge for salads all week long. This version is a great fit for a lactose free table without losing that rich, restaurant-style flavor Caesar dressing is known for.
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In a medium bowl, whisk together the pasteurized egg yolks, anchovy paste, Dijon mustard, lemon juice, grated garlic, and Worcestershire sauce until smooth and uniform.
While whisking constantly, add the olive oil in a very thin, steady stream — starting with just a few drops at a time — until the mixture thickens and emulsifies into a creamy dressing that coats the back of a spoon.
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