Kittencal'S Caesar Vinaigrette

• 3 tablespoons fresh lemon juice
• 4 -5 anchovy fillets, drained
• 1 tablespoon Dijon mustard
• 1 -2 teaspoon minced fresh garlic (the garlic must be minced before blending)
• 1 -2 teaspoon Worcestershire sauce
• 1 cup olive oil (you could use 3/4 cup oil)
• black pepper (to taste)
• salt, careful adding in the salt this dressing is already salty from the anchovy
• 1/4 cup parmesan cheese (optional)
• 1 teaspoon sugar (use only if needed)

1. Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
2. While the machine is still running slowly drizzle in oil.
3. Add in Parmesan cheese (if using) blend to combine.
4. Season with black pepper and salt (if using).
5. Add in the sugar only if needed and blend again.
6. Transfer to a glass jar with a tight-fitting lid.
7. Cover and refrigerate 6 hours or overnight before using.
8. Shake well before using.

lemon juice, anchovy, mustard, fresh garlic, worcestershire sauce, olive oil, black pepper, salt, parmesan cheese, sugar

Taken from www.food.com/recipe/kittencals-caesar-vinaigrette-147424 (may not work)