Well, it really does give it that layer of flavor that is needed. If you've had other Caesar salad dressings that you just love then you've had it anyway. If you get some anchovy paste you may prefer that and it will last a bit longer than the left-over jar of anchovies.
Jeekinz - since the egg is used, basically, as a "transporter" for the parmesan and other ingredients I have used, on occasion, egg beaters - it works QUITE nicely! I used that when I was cooking for a crowd and really didn't feel like getting sued if anyone got sick!
Side note: A friend made that recipe (using Egg Beaters) and called saying she thought she did something wrong. Well, FIRST, she ended up making Caesar salad dressing mayonnaise
- I sure didn't tell her to put the ingredients in a food processor and then walk away from it LOL and SECONDLY, she accidentally picked up Southwestern Egg Beaters! ICK!