2 Raw eggs
2-3 Garlic cloves
1/2 C Parmesan cheese
1/2 C Extra virgin olive oil
1/4 C Dry red wine (I used Selection Australian Grenache Shiraz Mourvedre)
3 Tbsp Lemon Juice
1 1/2 Tsp Red wine vinegar
Splash of Worcestershire Sauce
Salt and Pepper to taste
Romaine lettuce
Croutons
Extra Parmesan cheese for sprinkling
Directions
In blender whip eggs, then add garlic cloves and Parmesan cheese. Blend well.
Next gradually add the olive oil, lemon juice, red wine, vinegar and the Worcestershire sauce. Add salt and pepper to taste. Blend until creamy.
Place dressing in refrigerator for no less than 30 minutes to thicken. While dressing is thickening, rip and wash lettuce, shake off extra water. Place in bowl and add Caesar dressing, croutons and extra parmesan. Serve.
Originally published in The Wine Cellar June 2019
