Eggless Caesar Salad Dressing

 

2 garlic cloves

4 anchovy filets

2 tablespoons (30ml) freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 cup (220g) mayonnaise

1-2 tablespoons (15-30ml) heavy cream

1/2 cup (50g) freshly grated parmesan cheese

1/4 teaspoon salt

freshly grated pepper to taste

1. add all ingredients but the parmesan cheese to the bowl of a food processor, and process until smooth. Add parmesan cheese mix briefly

Serve over romaine salad, with croutons and slivers of parmesan cheese