Put anchovies and their oil, garlic, egg, lemon juice, ground mustard, grated parmesan, and pepper into a blender. Start the blender on medium speed and then add the olive oil through the fill cap.
Blend until fully emulsified which will take 30 to 60 seconds. All the anchovies should be dissolved into the oil.
Remove the blender lid and taste. You may want to add a bit of salt, more Worcestershire or lemon juice to taste. Pour the finished dressing into an appropriate sized lidded jar.
In a large bowl, place lettuce, and croutons. Toss with 3 or 4 tablespoons of caesar dressing, adding more if desired. Serve and garnish with additional parmesan cheese.
Store leftover dressing in the refrigerator for up to 3 days, or it can be frozen..
Notes
Nutrition information is for the dressing only. Add 50 calories for lettuce and 1/4 cup of croutons. And, 210 calories for 6 ounces of chicken.
Yes, this recipe uses the whole can of anchovies and the oil.