Easy Caesar Salad Dressing

Yield: 1 cup?

The dressing captures the quintessential Caesar flavor with ease – no raw egg and no anchovies, although anchovies are an option for those who enjoy!

Ingredients

1 garlic clove, minced
1 tablespoon (15ml) freshly squeezed lemon juice
2 teaspoons (10g) Dijon mustard
½ teaspoon Worcestershire sauce
½ cup (104g) mayonnaise (I use Hellmann’s Real)
¼ cup (20g) grated Parmesan cheese
¼ teaspoon each kosher salt and freshly ground black pepper
In a small bowl, combine the garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmesan, salt, and pepper, and stir until well combined. Make-ahead tip: The dressing may be prepared in advance and will keep in the fridge for at least a week.

In a small bowl, combine the garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmesan, salt, and pepper, and stir until well combined. Make-ahead tip: The dressing may be prepared in advance and will keep in the fridge for at least a week.
Add to this Shaved Brussels Sprouts Caesar Salad or14-16 ounce bag salad greens, or other shaved cruciferous vegetables and toss with dressing. Start with three-quarters of it, toss well, and then add more to taste. If time allows, Top with optional ingredients of choice, such as Homemade Parmesan Croutons, anchovies, and/or or protein like grilled chicken or Restaurant-Style Pan Seared Salmon, and enjoy!
Leftovers will keep in the refrigerator for up to 4 days. To freshen the flavor, I often add a light squeeze of lemon juice. You don’t need much—one small wedge is usually enough to do the trick.

*for vegetarian, omit the Worcestershire