Caesar Salad

Really, this recipe is all about the dressing.  (This was a Pampered Chef recipe I adapted slightly.)

For the salad part, throw some lettuce in a bowl, top with any vegetables you like. (I like to use cucumbers and tomatoes in my Caesar salads.)  Then toss with dressing.  If you’d like to add a protein element to make it more of a main-course salad, grill up some chicken that’s been seasoned with salt and pepper, slice and serve over top of the salad.

Here’s the dressing part.  In a blender, blend:

  • 1 lemon, juiced to measure 2 tablespoons
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoon Worcestershire sauce
  • 1 large garlic clove, minced
  • 1/2 teaspoon coarsely ground black pepper

Add and continue to blend:

  • 1/4 cup mayonnaise

With blender running, add in a slow stream:

  • 1/2 cup olive oil

Then stir in:

  • 1/4 cup fresh Parmesan cheese, grated

Store in a covered glass jar in the refrigerator up to 2 weeks.

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