Caesar Salad Dressing

By kathya5084

In searching for a Caesar Dressing that doesn't use raw eggs, I came across this. This is very good and creamy and is adapted from Gourmet Magazine by Once Upon a Chef. Makes 1-1/3 cups (enough for about 10 starter salads)

Ingredients

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality such as Hellmann's Real
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 10
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.