Caesar salad

General

• Servings: Makes 1-1/3 cups (enough for about 10 starter salads)
• Time: 10 minutes
• The dressing will keep well in the fridge for about a week.

Ingredients

• 2 small garlic cloves, minced (yes, you must use the garlic press)
• 1 teaspoon anchovy paste or 2/3 anchovies, geplet
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality or home made
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Procedure

1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
2. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.
3. Taste and adjust to your liking.
4. The dressing will keep well in the fridge for about a week.