Egg­less Cae­sar Salad Dress­ing Recipe

Another win­ner from the folks at Rebar. You could add a few anchovy fil­lets, if desired.

1 roasted gar­lic bulb, cloves squeezed out, peel dis­carded
Juice of 1 lemon
1 tbsp capers
1 tbsp caper juice
1½ tsp Dijon mus­tard
2 gar­lic cloves, minced
¼ tsp salt
¼ tsp coarsely ground black pep­per
¹⁄₃ cup grated parme­san cheese
1 cup extra vir­gin olive oil

Add all ingre­di­ents except oil to food proces­sor or blender; blend until almost smooth. Add olive oil in slow, thin stream until dress­ing is thick and creamy.

To serve, toss enough dress­ing just to coat with torn romaine let­tuce leaves; add home­made crou­tons. Gar­nish with parme­san cheese, shaved with potato peeler.

Makes enough dress­ing for about 8 servings.

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