This version of Caesar Salad Dressing, which hails from the 1940s, is now considered one of the better versions. It's easy to make -- just assemble it all in a blender, and whiz. Make up to a day ahead and store in fridge. For a version that is far less fattening, but still just as full-flavoured, see our recipe for Skinny Caesar Salad Dressing.
No one makes the original 1924 Caesar Salad anymore -- because everyone has long since come to expect it to have more ingredients than were first in it. The original recipe from Mexico didn't have anchovies, and it didn't use Parmesan Cheese -- it used Romano. Instead of Parmesan, you can use Romano or Grana Padano. Romano gives it a gutsier, sharper taste. This is one of those times when, if you are able to produce freshly ground black pepper, you certainly will want to. Feel free to use a salt substitute or omit the salt entirely, depending upon the tastebuds of your guests. Feel free also to just chuck an uncoddled egg yolk in instead of a coddled one: the coddling doesn't make the egg yolk any safer if that's what you are worried about (you've really no way to pasteurize it as a home cook without cooking it solid.) If you are concerned about possible salmonella in the egg, you can purchase pasteurized eggs. You can prepare the dressing in advance, even a day ahead, and store it in the fridge. You can make this in a bowl with a whisk. If you do, whisk together the egg yolk, garlic (mince it first), mustard, salt, lemon juice and anchovies. Then, drizzle the oil in slowly. You must do it very gradually, or the dressing will not "emulsify" and thicken properly. As the emulsification takes place, you can pour it in more quickly. Instead of anchovy fillets, you can use 2 tablespoons of anchovy paste or 3 tablespoons of capers (rinsed.)