Caesar Salad

My hubs and I disagree on the amount of lemon juice that should be in a dish.  I love it when food makes my mouth pucker and hubs prefers a more mild approach to food.  After many attempts of a good caesar dressing, I found a good combination of citrus flavor, not too fishy, and won't make you pucker up.  Thanks Cook's Illustrated for the simple recipe that works for both of us!

Caesar Salad Dressing

2 large cloves
2 - 3 Tbsp juice from 1 to 2 lemons
½ tsp Worcestershire sauce
1 Tbsp anchovy paste

2 large egg yolks
3-5 Tbsp extra virgin olive oil
1 ½ oz finely grated Parmesan cheese (about ¾ cup)
Ground black pepper

2 - 3  romaine hearts, cut crosswise into ¾-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

goat cheese, crumbled

sundried tomatoes, julienned sliced

Combine garlic cloves, worcestershire sauce, anchovy paste, egg yolks, olive oil, cheese, and black pepper in a blender.  Pulse 5-10 times until incorporated and smooth.  toss dressing with chopped romaine and sundried tomatoes until coated with dressing.  Plate and top with crumbled goat cheese.