Makes 1¼ cups dressing
Tip: We love a great Caesar salad. Authentic Caesar dressing is made with raw egg yolks which raises a legitimate salmonella concern for many people. This recipe substitutes high quality mayonnaise for the egg yolks and oil in the authentic Caesar (same as mayo ingredients, so no flavor loss). Store unused dressing covered in the refrigerator for about a week. If you enjoy Chicken or Salmon Caesar salads in a restaurant, try making your own at home and see how easy and tasty it can be!
3 garlic cloves, peeled
3-5 anchovies packed in olive oil
1/2 cup freshly grated Parmigiano-Reggiano or other hard Italian cheese
1 cup mayonnaise (your favorite high quality brand)
2-3 Tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
Put anchovies in food processor, turn on and drop in the garlic cloves to mince. Add grated cheese to bowl and pulse briefly. Add mayo, lemon juice, mustard, Worcestershire sauce and salt/pepper and process until well mixed. Scrape down bowl if needed. Taste and adjust garlic, anchovies, lemon juice, etc. to your liking.
Alternative – Put all ingredients into a blender and blend until smooth.
1) Toss small amounts of dressing with torn romaine lettuce until coated to your liking. Sprinkle with a little more grated cheese and freshly ground pepper. Top with a grilled salmon fillet or chicken breast. Garnish with cherry tomatoes and/or croutons.
2) Cut a head of romaine lettuce in half lengthwise, leaving the root end intact. Brush the cut sides with olive oil and a little S&P; grill on a hot grill to sear the cut side, but keep the lettuce somewhat crispy. Serve with a spoonful of Homemade Caesar Dressing drizzled on each half and a sprinkle of freshly grated cheese.