The Last Caesar Salad Recipe You'll Ever Need
Ingreadient
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2 anchovy fillets
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2 cloves garlic, chopped, or to taste
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1 cup mayonnaise
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⅓ cup grated Parmesan cheese
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¼ cup half-and-half
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
Direction
Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
