For Caesar salad dressing, gather 5 anchovies, 1 egg, 2 tablespoons vinegar, 1 1/2 tablespoons Worcestershire and 1 teaspoon mustard powder. Also gather 1 teaspoon lemon juice, 1/2 cup olive oil, 1/2 cup Parmesan, salt and pepper. Blend together, and serve over freshly chopped romaine lettuce.
Remove the anchovy fillets from their oil, and soak them in a small bowl of water for approximately five minutes. Mash them into a paste. In a small sauce pan, boil some water, and place the whole egg inside. Once submerged, remove the pan from the heat immediately, and allow it to sit for five minutes. Afterward, hold the egg under cold water to chill it further, and crack the contents into a large mixing bowl.
Add the anchovy paste to the bowl, along with the vinegar, Worcestershire, lemon juice and mustard powder. If preferred, a prepared mustard, such as Dijon-style, can replace the powder. Whisk the contents together thoroughly, then start whisking in the olive oil, a little at a time, keeping the consistency smooth. Once the dressing has emulsified, add salt and pepper, and taste to adjust the seasoning. Next, add the lettuce and one-third of the cheese to the bowl, along with croutons, if desired. Toss, serve, and offer the remaining Parmesan cheese as a garnish.