This fabulous recipe was given to me by Michelle Kish, a superb private chef.
She told me that she created this amazingly authentic-tasting Caesar dressing as the result of a Caesar salad lunch request asked of her at the last minute. It came to her that both Hellmann's and Best Foods Real Mayonnaise already have both the egg and oil in them, just like the traditional Caesar dressing recipe calls for, but with a creamier texture.
The secret was born, and Michelle has used this recipe, to rave reviews, ever since.
I was fortunate enough to be at a private party where she served this tasty salad topped with warm sliced chicken breast. It was one of the best luncheon salads I had ever tasted, and I immediately asked her for the recipe. I told her that I wanted to share it with my readers, and she graciously agreed.
I have made this salad many times since then, and I still top my salads with slices of warm chicken breast and a touch of freshly grated Parmesan cheese, just as Michelle did.
TOP SECRET CREAMY CAESAR DRESSING
3 garlic cloves, halved (or to taste)
3 anchovy fillets
1/2 cup freshly grated Parmesan cheese
3/4 cup Best Foods or Hellmann's Real Mayonnaise (it has to be, or you can't make it)
2 teaspoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons red-wine vinegar
1/4 teaspoon freshly ground black pepper
Splash of water
Cold, crisp romaine lettuce leaves
1. All the prep is to be done in a food processor. In order, while running: garlic, anchovies, cheese, mayonnaise, lemon juice, Worcestershire, vinegar, then the pepper and splash of water. Blend until satin-smooth.
2. Drizzle over cold, crisp romaine lettuce leaves.
Makes 1 cup dressing.
Each 2-tablespoon serving contains approximately: 177 calories; 18 gm fat; 17 mg cholesterol; 226 mg sodium; 2 gm carbohydrates; 3 gm protein; 0 gm fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com
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