To Make Salad:

Toss ¾ cup of this Caesar dressing with 18 ounces of chopped romaine lettuce or kale, ¼ cup more Parmesan and 1 cup croutons. For best results, use this dressing when it is freshly made or bring to room temperature. If the dressing is very thick, use gloves and toss by hand to coat the lettuce evenly. You can also add a tablespoon of warm water to loosen it if it is too thick. Once you toss with the greens and croutons, and additional cheese make sure to taste your salad. Adjust salt if necessary and grind on pepper and toss again before serving.

Make Ahead:

Caesar dressing can be made and stored in the refrigerator in a jar or resealable container for up to 5 days. After 24 hours in the refrigerator, the dressing will start to thicken. If your dressing is too thick to toss with the lettuce you can warm up the dressing at room temperature for a little bit, thin with a little warm water or toss the salad with gloved hands.

To Make Without  Immersion Blender or Mini Prep Food Processor:

BY HAND: To mix the dressing by hand finely chop the anchovies if using whole fillets, and mince the garlic or grate it with a microplane grater. In step 1 whisk the ingredients in a large bowl. In step 2, make sure to drizzle the oils in very slowly and only add more if it is completely mixed in. Add the Parm as directed in step 3. The dressing will likely not be as thick but the flavors will still be good.

BLENDER: This can be made in a high-speed blender (like a Vitamix.) To do so add all the ingredients except for the Parmesan cheese to the blender, cover and blend on high for 30 seconds. Then remove the lid (it should be thick and aioli like) and add in the Parm. Blend again.