This is a quick and easy Caesar salad dressing made with no eggs and no anchovies.
2 tablespoon mayonnaise
1½ tablespoon Dijon mustard
1 tablespoon Balsamic vinegar
1 tablespoon Salsa Lizano or Worchestershire sauce
3 garlic cloves, pressed
¼ cup fresh lemon juice (about 1½ small lemons or 1 large lemon)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cups extra virgin olive oil
½ cup shredded Parmesan cheese
Place all the ingredients, except for the olive oil and cheese, in a food processor. Press the garlic and juice directly into the food processor. Processes until all the ingredients are smooth and well blended. When everything is creamy, pour the cup of olive oil to the food processor very slowly. Continue to process until rich and creamy.
Add the parmesan cheese to the blended dressing and pulse 6 or 7 times.
Serve over a bed of lettuce with toasted croutons.
The extra dressing will store in the refrigerator for about 2 weeks.
Prep time: About 10 minutes
Yield: About 1½ cups
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