Recipe(tried): Caesar Salad, Blender Caesar-style Salad Dressing

I prefer the last two recipes myself
(these have raw/undercooked egg, so do as you desire)

Blender Caesar-style Salad Dressing

1 egg (pasteurized egg product) or*
1/2 cup grated Parmessan cheese
1/4 cup lemon juice
2 cloves garlic, minced or pressed
1 teaspoon worcestershire
1/2 teaspoon each pepper and salt
1/2 cup salad oil

In an electric blender container, combine the egg, cheese, lemon juice, garlic Worcestershire, pepper, and salt and whirl until well blended. Remove top of blender lid. with blender running on lowest speed, gradually add the oil in a thn stream until dressing is thick and creamy. Pour into a jar; cover and refrigerate at least 1 hour or as long as 5 days. Let stand at room temperature 15 minutes before serving. makes about 1 1/4 cups.

CAESAR SALAD

dressing:
1/2 cup oil
6 anchovy fillets, drained and finely chopped (the true Caesar has anchovies)
1 garlic clove, minced
1 1/2 worcestershire sauce
1/2 salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper

Combine all ingredients in jar with tight-fitting lid and shake well. Refrigerate.

salad:
1 egg
2 large bunches romaine lettuce
1/2 garlic clove
1/4 cup fresh lemon juice
1 cup seasoned croutons
1/4 cup grated Parmesan cheese

Pour water into small saucepan to depth of 2 inches. Bring to boil over med-high heat. Turn off heat. Place egg in pan and let stand 1 minute, Remove with slotted spoon.

Rub inside of salad bowl with garlic. tear lettuce into bowl. Add dressing and toss lightly. Break egg over lettuce. Pour lemon juice over egg and toss again. sprinkle croutons and cheese over top and toss well. Serve immediately. This is sooooooooo gooooooood!

*Editor's note:
Cooking Whole Eggs for Use in Recipes
Source: American Egg Board

As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that call for raw or lightly cooked eggs. The following method can be used with any number of eggs and works for a variety of recipes.

In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.