eggless caesar salad

This Caesar dressing omits the raw egg and has a high proportion of both Dijon mustard

and Parmesan cheese, which sufficiently thickens it. Whole romaine lettuce

hearts make a beautiful presentation, or use the outer leaves, cut up and arranged on a

platter. Then sprinkle them with dressing, homemade croutons, and anchovy fillets, if

you like. White anchovies are plumper and less salty.

D fo r t h e dr e s s i n g

1 large garlic clove

2 anchovy fillets, coarsely chopped

Juice of 1/2 lemon

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon coarse salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/4 cup freshly ground Parmesan cheese

1/3 cup olive oil

Turn on a food processor, and with the

machine running, drop the garlic

through the feed tube, processing until

the garlic is chopped.

Add the anchovies, lemon juice,

mustard, and Worcestershire sauce.

Pulse until thoroughly mixed. Add salt,

pepper, and cheese and mix until

smooth.

With the machine running,

gradually add the oil through the feed

tube, 1 teaspoon at a time, until the

dressing emulsifies. Taste for seasoning,

add more salt and pepper, if you like,

and set aside while you make the salad.

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