In a medium bowl, whisk together the horseradish, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.

Add the mayonnaise, sour cream, salt and pepper and whisk until well combined.

When adding the avocado oil, you want to start with just a few drops at first, then slowly drizzle in more oil over a minute or two. Going slowly will give you a thicker and creamier texture. Eventually the dressing will look thick and creamy. It should still have a flowy texture to it, but with a thickness and richness from the spoon.

To finish the dressing off, add a touch of grated parmigiano reggiano cheese. Caesar salad is always served with shavings or a shower of grated parmigiano reggiano cheese, but it’s important to have a little bit in the dressing as well, evenly coating the leaves of romaine.

Taste and adjust to your liking.