David Smith’s Caesar salad dressing
1/4 cup wine vinegar
½ cup olive oil
3 tablespoons fresh grated Romano cheese
1/4 teaspoon salt
2 ½ inches Anchovy paste - which about covers the bowl of a regular ice tea spoon
1 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon black pepper (fine, fresh ground black pepper is best)
Fill a jar with 1/4 cup wine vinegar, stir in the Anchovy paste (try an ice tea spoon), add the dry ingredients, stir well, then add oil to the oil line. Shake well just before use.
Serve over salad greens and croutons.