Recipe: Quick and Creamy Eggless Caesar Dressing

QUICK AND CREAMY EGGLESS CAESAR DRESSING

1 (2 oz) can anchovy fillets, drained
5 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic, peeled
3/4 cup extra virgin olive oil
1/4 cup freshly parmesan cheese, grated
salt and freshly ground pepper to taste

In the bowl of a food processor combine the anchovy fillets, mustard, lemon juice, vinegar, Worcestershire, and garlic. Pulse until the garlic and are well chopped. Scrape the sides of the bowl occasionally to ensure even and uniform blending of the ingredients.

While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture.

When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper.

Pour into a clean container and refrigerate until ready to use. Will keep for 4 to 5 days refrigerated.

Source: Michael Lomonaco