Homemade Caeser Salad Dressing

This dressing is excellent, very creamy and full flavored. I rarely buy dressing since I like to know what goes into my food. If you don't use it all it will keep for a couple of days in the fridge or you can half the recipe if you want.
I will post the original recipe and a low fat version. Both the recipes come from my friend Darcie.
Original Version:
In a blender put in the following ingredients;

• 1 clove garlic
• 1/2 cup olive oil or vegetable oil
• 1/4 tsp of each, salt, pepper, dry mustard
• 1 tsp of anchovy paste (optional)
  
• 1 tbsp. Worcestershire sauce
• 1 1/2 tbsp. lemon juice
• 1 raw egg*
• 2 tbsp. mayonnaise

1. Wash and dry the amount of lettuce you prefer to use, Romaine is the best for a Ceaser Salad.
2. croutons
3. Lots of freshly grated Parmesan Cheese
4. There are options like bacon and boiled egg
5. fresh lemons for garnish and added flavor

* don't worry about using the raw egg, I have made this recipe for 20 + years and it has always been fine. You may leave it out if you wish. The way to tell if you have a fresh egg is to put it in a glass of water and if it sinks to the bottom and lays on its side it is fresh.

Low Fat Version:
In a blender combine the following ingredients:

• 1/2 cup of 1% cottage cheese
• 1/4 cup skim milk
• 1 1/2 tbsp lemon juice
• 1 tsp. anchovy paste (optional)
  
• 1 tbsp. Worcestershire sauce
• 1 clove garlic
• 1/4 tsp of each salt, pepper, dry mustard
• 2 tbsp. Parmesan cheese

Whiz away until smooth and creamy, a good substitute for the full fat version.

Enjoy