Eggless Caesar Dressing

• 4 small garlic cloves
• 1/2 teaspoon coarse salt
• 12 anchovy fillets
• 1 tablespoon plus 1 teaspoon finely grated lemon zest, plus 1 cup fresh lemon juice (2 to 3 lemons total)
• 2 tablespoons drained capers, rinsed
• 1 1/2 teaspoons dried mustard
• 1/2 teaspoon freshly ground pepper
• 1 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan cheese

1. Mash the garlic and salt using a large mortar and pestle.
2. Add the anchovies, zest, capers, mustard, and pepper; mash to form a paste.
3. Stir in the lemon juice.
4. Add the oil in a slow, steady stream, working the pestle until emulsified; work in the cheese.
5. (Or, puree all the ingredients except the oil and cheese in a blender.
6. Add the oil in a slow, steady stream, blending until emulsified.
7. Transfer to a bowl; stir in the cheese.)
8. The dressing can be refrigerated in an airtight container, up to 3 days.
9. Bring to room temperature before serving.

garlic, coarse salt, anchovy, lemon zest, capers, mustard, freshly ground pepper, extravirgin olive oil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/eggless-caesar-dressing-393324 (may not work)