The Spicy Olive’s Caesar Salad Dressing

1 tbsp. chopped shallots

1/4 Traditional Balsamic

2 tbsp. dijon mustard

1 tsp. lemon juice

2 salt packed anchovy fillets (deboned, soaked in milk 30 minutes, drain, dry)

1 lg. egg or 2 tbsp. Egg Beaters

2 cups of any single-varietal olive oil

Fresh white pepper to taste

Blend first 7 ingredients in a blender until smooth. Add olive oil in a stream, a little at a time until well mixed and smooth. Put over a salad with crisp Romaine lettuce, garlic croutons and shaved parmesan cheese. You can top with anchovy fillets if desired. Sprinkle with fresh ground pepper and enjoy!