Easy to make Caesar Dressing

h2Chef’s Note/h2
pNo need to go out to a restaurant to have a GREAT Caesar salad. I was as surprised as anyone to find out that the name of this dressing had little to do with ancient Rome. This dressing is traditionally made with anchovies, bit if you are one of the millions that can’t face them… don’t use them. It works out great… more for me. Back in the time when we did not think about salmonella, a raw egg was used to bind the dressing. Today I use a good quality mayonnaise in its place../p
h2Ingredients/h2
ul
li1 small garlic cloves, grated or minced/li
li1 teaspoon anchovy paste (optional)/li
li2 tablespoons freshly squeezed lemon juice about one lemon/li
li1 teaspoon Dijon mustard/li
li1 teaspoon Worcestershire sauce/li
li1/4 cup mayonnaise (try one with olive oil)/li
li2 tablespoon olive oil/li
li1/4 cup freshly grated Parmesan cheese/li
li1/8 teaspoon salt/li
li1/4 teaspoon freshly ground black pepper/li
li2 tablespoon water/li
/ul
h2Preparation/h2
pYou can do this any of three ways, in a bowl, in a jar, or at the table. If you are doing it at the table you start with an empty seasoned salad bowl. I frankly find it dramatic but too messy./p
ol
liCombine all of the wet ingredients (oil, lemon, mayonnaise, Worcestershire sauce, water, and mustard in a bowl or jar./li
liEither whisk together in the bowl, or shake the jar./li
liAdd remaining ingredients and combine well./li
liToss with your choice of lettuce and serve with shaved Parmesan or Grana-Padano cheese./li
h2Nutrition Information/h2
pServing Size: Approximately 3/4 cupbr /
Carbohydrates: 1 gram per tablespoon/p
piSource:a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p