CAESAR DRESSING WITH A MAYONNAISE BASE

MAKES ABOUT 1/2 CUP

Yet another great recipe for Caesar dressing. I like to use this to drizzle on sandwiches or for small amounts of salad, but you can make it in a larger amount as needed. If you have a mini-processor, make it in there. Otherwise, whisking in a bowl works equally well. Just crush the garlic before you begin.

INGREDIENTS

2 cloves garlic

3 tablespoons mayonnaise (I use reduced fat)

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1 teaspoon anchovy paste

4 teaspoons olive oil

1-1/2 tablespoons freshly grated Parmesan cheese

Salt and pepper taste

Place the garlic, mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovy paste in a mini-processor, or, as stated above, a small bowl. Process or whisk until well combined. Slowly add the oil, processing or whisking until emulsified. Add the cheese, then salt and pepper to taste and whisk or process until combined. Dressing will keep well in refrigerator for several days.

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