2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste*
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade (or in a blender) and process until minced.
Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing.
Refrigerate the Caesar dressing if not using it immediately.
Shared by Debbie Warner
The Pot Stirrers
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