No-Raw-Egg Caesar Salad Dressing

1. 1

   You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.

2. 2

   Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.

3. 3

   With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.

4. 4

   You could use either all olive oil or all canola oil, but I prefer to use both.

5. 5

   Lastly, blend in the parmesan.

6. 6

   Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).

7. 7

   Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).

8. 8

   This dressing makes enough to dress one large caesar salad.

* Per serving · 4 servings · Values may vary.

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