Eggless Caesar Salad Dressing

• 2 hearts romaine lettuce
• 4 heaping tablespoons reduced fat mayonnaise
• 1 clove garlic, crushed
• 1 lemon, zested and juiced
• 2 tablespoons anchovy paste or anchovy filets
• 1/2 cup grated Parmigiano-Reggiano
• 2 teaspoons Worcestershire sauce
• 1 teaspoon of Dijon mustard
• 1 teaspoon coarse black pepper
• 3 tablespoons extra-virgin olive oil

1. Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire, Dijon, and pepper into a cuisinart and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the dressing with a spatula to a bowl or a portable plastic container.

hearts romaine lettuce, mayonnaise, clove garlic, lemon, anchovy, worcestershire sauce, mustard, coarse black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/eggless-caesar-salad-dressing-1217343 (may not work)