CAESAR SALAD DRESSING

I finally found a Caesar salad dressing made without raw eggs! I'm pretty picky about Caesar salad--most are too "mayonnaisey" and bland for me. This one gets 2 thumbs up for flavor and creamy texture, even without the raw eggs. It literally costs pennies to make a batch and I know exactly what's in there--no preservatives, artificial colors or additives. If you can make this a couple of hours before you will be eating it the flavors have a chance to blend together nicely. And of course, if you want to make this salad as a meal instead of just a side dish, grill or broil some chicken breast meat and cut in strips to lay over the salad before serving. Voila! Chicken Caesar Salad is served!

1 cup mayonnaise
1 Tbsp. lemon juice (freshly squeezed is best)
1 teaspoon Worcestershire sauce
1 clove garlic (finely minced or pressed through a garlic press)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Parmesan cheese (fresh--not the fake stuff in the can on the grocery shelf--it's full of preservatives)
1 Tbsp. milk OR 1/2 and 1/2

Mix all ingredients together and whisk until well blended. I use romaine lettuce that has been washed thoroughly under cold running water and shaken dry (organic lettuce is best if you can get it). I tear the lettuce and place in a large enough bowl so that it doesn't have to be smashed down. Cover bowl tightly with plastic wrap and refrigerate for at least an hour to get the lettuce as crisp as possible. Just before serving, pour dressing over lettuce and toss lightly through. I sprinkle lots of extra Parmesan cheese on the salad and serve with fresh croutons. Don't forget the ground pepper!