Not-so-Classic Caesar Salad

You know how some people are all healthy and stuff?

I'm not one of those people.

Sure, I happen to love working out and not being fat and vegetables, but what I REALLY love is fried food, mayonnaise-based sauces, and nutella.  The other stuff is just a fluke.

Anyways, since I cook for lots of different people and have some health-conscious people in my life, I try to find ways to make formerly unhealthy foods a bit better for us.  It offsets the mayo.

Caesar Dressing

This dressing uses olive oil and just a hint of mayo instead of lots of mayo and egg yolks - good fat with tons of flavor so you don't need too much of it.  Sweet!

Start here:

• 1 teaspoon anchovy paste
• 1 large or 2 small cloves finely minced garlic
• black pepper
• juice of one lemon (about 2 tablespoons)
• 2 dashes Worchestershire sauce
• 1 teaspoon dijon mustard
• 2 tablespoons grated parmesan cheese (the jarred stuff is great here!)
• 1 teaspoon mayonnaise (leave it out if you want or substitute cream - I won't know!)
• ¼ cup olive oil

Combine all ingredients but the cheese with a fork or whisk until thoroughly combined - the mustard, mayo, and anchovy paste will help emulsify the oil and it will be CREAMY. I promise!

Then, add the cheese and combine thoroughly.

Now, TASTE!   Make this your own.  I love citrus, so sometimes I use two lemons instead of one.  Or, if I want a very creamy dressing I add more cheese and oil.  It's up to you!  You want a salty, nutty, not-too-thick dressing.  This can be made up to 4 days in advance and stored in the refrigerator.

Right before serving, pour dressing over lettuce (not too much at first) and toss with tongs.  Serve with toppings of your choice and extra dressing, for drizzling.

Also pictured here: Goat Cheese Flatbread.  A perfect accompaniment!