This creamy dressing is perfect for anyone who is skittish about the raw eggs in a classic Caesar salad; Melissa Rubel enriches her piquant version of the dressing with mayonnaise instead.
Makes 3/4 cup
1/2 cup mayonnaise
2 oil-packed anchovies, drained
1 garlic clove, chopped
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
1 tablespoon water
1 teaspoon Dijon mustard
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
In a food processor, combine the mayonnaise, anchovies, garlic, capers, lemon juice, water and mustard and process until smooth. Add the cheese and pulse to blend. Season with salt and pepper.