An Even Greater Caesar Salad
submitted by Karen Noll

This comes from an old issue of Bon Appetit

3 cloves of garlic
3/4 cup mayonnaise
1/2 tsp. anchovy paste
4 capers
2 T. and 1/3 cup freshly grated Parmesan cheese
Juice of 1 small lemon
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 lg. head of Romaine lettuce, but into bite-size pieces
Croutons for garnish, optional

Drop garlic cloves into food processor with the motor running to mince. Add mayonnaise, anchovy paste, capers, 2 T. of the Parmesan, juice of half the lemon, Worcestershire sauce, and mustard. Process to blend, transfer to bowl, and refrigerate to blend flavors. To serve, toss lettuce with dressing and 1/3 cup Parmesan, juice of remaining 1/2 lemon. Add croutons, if desired.

Serves four.