Caesar Salad Dressing

Many times the first thing people think of when they hear Caesar dressing is ANCHOVIES. Granted, people either love or hate anchovies. I've found that sometimes people who say they hate them, have never tried them. So a nice way around that issue if you have those people in your life is to use Worcestershire sauce instead. By doing so, you will have the umami (which is Japanese for "pleasant savory taste") of the anchovies.

This dressing mixes up very quickly in the blender or food processor and is great not only on salads, but to top burgers and as a dip for fresh vegetables.

1/3 cup mayonnaise (I use Duke's)

2 T. fresh lemon juice

2 - 3 cloves of garlic rough chopped (if you don't mind garlic breath, add more!)

1/3 cup freshly grated Parmesan cheese

1 t. Worcestershire sauce

1/4 - 1/2 t. freshly cracked black pepper

1/2 - 3/4 cup olive oil (use less for a dip, more for a salad dressing)

Add the first six ingredients to a bowl of a food processor or blender and blend until the garlic is minced and everything is combined.

Turn the blender or food processor to low and, while running, slowly add the olive oil to the mixture.  This will allow the dressing to emulsify or thicken.

Taste and add any additional salt or pepper if needed.

Store in refrigerator.

This is so much better than the bottled salad dressings and you should have these ingredients in your pantry/fridge. Next time you're at the grocery store, check out the ingredient labels on various brands of Caesar Dressings. If you can't pronounce them, you probably shouldn't be eating them.