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Rach makes a caesar dressing that's just as good as the classic, but without the raw egg. 

Try it out on her Surf 'n' Turf Caesar Salad.


  • 2 cloves garlic
  • 2 lemons, juiced
  • About 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 4 anchovy filets
  • 1 tablespoon coarse black pepper
  • ¾ to 1 cup extra-virgin olive oil (EVOO)
  • 1 cup Pecorino Romano, or a combination of Pecorino and Parmigiano-Reggiano, combined


Serves: 10-12


Combine ingredients in food processor. Puree into smooth dressing and adjust pepper and cheese if needed.