Caesar Salad

I LOVE Caesar Salad.  But authentic Caesar Dressing includes raw or coddled eggs, so I never tried to make it.  I often buy Newman’s Own Creamy Caesar Dressing, but really prefer to make dressings from scratch.  This “Caesar-style” dressing really fits the bill.  Nice taste and texture. And egg-free!

Caesar-style Salad Dressing

adapted from a recipe from Ley Clifton in the Penzey’s Spices catalog, Spring 2010, p. 37

1 cup mayonnaise
1 Tbls. Dijon-style mustard
1 Tbls. Worcestershire sauce
2 Tbls. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder (optional)
3 cloves fresh garlic, minced
1 Tbls. Penzey’s Italian Herb Mix (or your own blend of oregano, basil, marjoram, thyme and rosemary)
1/4 cup grated Parmesan cheese (the fresher, the better)

In a medium bowl, whisk together all the ingredients.  Blend well, taste, and add more spices as desired.  Toss with bite-size pieces of romaine lettuce.  Sprinkle with additional parmesan cheese, if desired.

(For more details and notes, consult the separate recipe page.)