Primal Creamy Italian Dressing

Tonight's salad, set alongside eggplant parmesan, would not have been so supreme without this: 

Primal Creamy Italian Dressing http://www.antihousewife.com/2012/01/the-og-ish-italian-salad-dressing/

One thing she doesn't mention: the eggs have to be room temperature if you want the added olive oil to emulsify. This will make it creamy and consistent. To emulsify it, I had the blender with all of the ingredients on low while I slowly, slowly, slowly poured in the olive oil. It took several minutes with my hand holding up the measuring cup and keeping the stream of oil at its skinniest, but the dressing turned out beautifully. 


What I did differently:

• Left out the marjoram (what's majoram?) and celery salt. 
• Also, I didn't have white wine vinegar. I'm cheap. I have regular white vinegar. I have no idea whether this would earn me a noob badge in the cooking world, but I used 1/2 cup of white vinegar and 1/4 cup of white cooking wine instead. 
• I paired this with Grated Romano Cheese

What I wish I had done:

• halved the recipe. I ended up with a much drier-looking bottle of olive oil (ouch- didn't think that through. Thanks, careless youthfulness.) and I gained about three jar's worth of dressing. Andrew and I don't eat much, so I'll probably be passing some of it up to my upstair's neighbor who supplements me with delicious homemade win on occasion.