Nowadays, it is easy to buy refrigerated in-shell pasteurized eggs, just check the labels.
Use good-tasting anchovy paste or good-tasting anchovies. It’s about 3 anchovy flat fillets per 1 tbsp. This year, I like Season Brand anchovies jarred in olive oil — available at HEB in Texas.
I prefer using craft soy sauces (e.g., an assortment of Haku brands available at Central Market in Texas) instead of traditional Worcestershire sauce. Use your favorite.
I do not add Parmesan into the dressing.
