Why buy bottled salad dressing when you can bottle your own.This recipe is inspired by the Tableside Caesar salad served at the Ranchers Club in Albuquerque, New Mexico. To be honest, this salad is best made and served in a big wooden bowl. But if you want to make enough to keep on hand for a week or so, we’ve got you covered. Steakhouse Tableside Caesar Please note: Many of these measurements are eyeballed but we’ll do our best to give you a guesstimate of how much of what to add to make enough dressing for the week. Chop up 3-4 anchovies real fine and then SMASH them! We are using the back of a spatula, but the back of a wooden spoon would also work well Add your smashed fishies to a big bowl (a wooden one!) or in this case a 2c liquid measuring cup Add about 1 tablespoon of Dijon mustardAdd 1 tablespoon chopped garlic A splash of Worcestershire A bigger splash of Soy Sauce (maybe 1 teaspoon)Another splash of hot sauce, we like Frank’s! You can add more or less depending on your spice preference The fresh juice of one lemonA heaping pile of grated parmesan, this was probably a wee bit less than ¼ cupTwo egg yolks About ¼ cup of red wine vinegar A pinch of salt and pepper Now slowly add about ½ cup of extra virgin olive oil, whisking as you incorporate And, you’re done!Toss with some crisp romaine, shaved Parmesan, pepitas, chicken, shrimp… or whatever your heart desires!