If you think you can only have Caesar salad when you go out to a restaurant, think again. 
It's easy to make and your
family will love you for it.  This is my quick, do-ahead recipe.

1/2 t. minced garlic
1/2 t. minced anchovies or anchovy paste
2 T. Dijon Mustard
6 oz. vegetable oil
1 1/2 t. Worchester sauce
2 oz. wine vinegar
1 egg yolk - optional
salt and pepper to taste.

Put all the ingredients in a plastic container that has a lid ( I use a Tupperware glass).  Shake like crazy. 
Taste and re-season as needed.  You can make this ahead in the morning to use later for dinner.

When you're ready to toss the salad, tear lettuce into bite-sized pieces -- I use Romaine.  Toss
dressing with salad then add 1/2 cup grated Parmesan or Romano cheese.  Toss again and serve.