Eggless Caesar Dressing
Makes 1 cup

• 3 or 4 anchovy filets or 1 tsp anchovy puree
• 1-2 cloves garlic, chopped
• 1/8 teaspoon freshly ground black pepper
• ¼ teaspoon salt
• ¼ cup lemon juice
• 1 tablespoon Dijon mustard
• ½ - ¾  cup extra virgin olive oil
• ½ cup grated Parmesan cheese

Directions

1. Macerate the garlic in the lemon juice for five to ten minutes to mellow the garlic. 
2. Combine anchovy, lemon, garlic, mustard and parmesan cheese in a blender.
3. With blender running, slowly drizzle in olive oil. If dressing seems too thick, blend in a teaspoon or two of water. 
4. Refrigerate in a sealed container. 
5. When ready to use, toss liberally with romaine lettuce, croutons and additional parmesan.