Description

This dressing is not only great for the contemporary Caesar salad but for all salads. This dressing will hold for up to 7 days. It's bold and full of taste!

Ingredients

• 1 ½ one_half Tea Spoon(s) Garlic, minced
1
• 3  Each White Anchovy Filets
2
• 2  Table Spoon(s) Dijon mustard
3
• 2  Table Spoon(s) Red Wine Vinegar
4
• 2  Table Spoon(s) Lemon Juice, fresh
5
• 2  Table Spoon(s) Shallots, chopped
6
•  Pinch Worcester sauce
7
• 1/4  Cup(s) Parmegiano Reggiano, freshly grated
8
• 2  Table Spoon(s) Mayonnaise
9
• 1/2  Cup(s) Extra Virgin Olive oil
10
•  Pinch Kosher Salt
11
•  Pinch Black Pepper, freshly ground
12

Directions

1. In a food processor, puree garlic, anchovies, Dijon mustard, red wine vinegar, salt and shallots until smooth.
2. Add mayonnaise, lemon juice, parmasean cheese and process for 30 seconds.
3. Next while processor is running, slowly add the olive oil in a thin stream, to create an emulsion.
4. Season with more salt and pepper if needed.