Caesar Salad Dressing Recipe

Creamy Caesar Salad Dressing

• 6 cloves garlic, peeled OR equivalent in chopped garlic in a jar
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced OR 2 teaspoon of anchovy paste OR omit completely
• 6 tablespoons grated Parmesan cheese, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• ground black pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce,washed, dried and torned into bite-size pieces

Directions

1. In a food processor, combine and mix 3 cloves of garlic minced (or the equivalent already chopped garlic) with mayonnaise, anchovies (or the paste), 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Refrigerate until ready to use.

2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters (or the equivalent in chopped garlic), and add to hot oil. Cook stirring often until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper if you want, but remember the anchovies are already salty.

3. In a large bowl, toss the lettuce with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Serves 6.