Based on the Great Caesar Dressing in the book, The El Paso Chile Company's Burning Desires; Salsa, Smoke, and Sizzle, by W. Park Kerr.
Combine in a food processor or blender:
1/4 cup fresh lime juice
1/4 cup grated Parmigiano-Reggiano cheese
1 large egg at room temperature
4 to 6 anchovy fillets, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
1 tbl. Worcestershire sauce
1 tbl. Dijon mustard
1 tsp. freshly ground black pepper
1 tsp. ground red chile
Process until smooth.
With the motor still running, add through the feed tube in a quick, steady stream:
1 cup corn oil
1 cup olive oil
The dressing will thicken up nicely. Refrigerate in a covered storage container. Can be prepared up to three days before using.
