Ingredients

1/2 cup mayonnaise
1/4 cup extra virgin olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons blue cheese salad dressing
1 tablespoon red wine vinegar
3 cloves garlic, minced1 teaspoon lemon juice1/2 teaspoon dry mustard
4 dashes Worcestershire sauce
2 dashes hot pepper sauce (such as Tabasco®)
1 pinch cayenne pepper salt and pepper to taste

Instructions

Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, and salt and pepper in a bowl until well blended. Cover and refrigerate for 4 hours before serving.


"This caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No egg whites means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets better with time! For extra presentation serve with croutons, cubes of avocado flesh, and grated parmesan Cheese. 1/4 teaspoon anchovy paste optional. Leftover dressing makes good dip for fresh veggies as a snack (Just maybe not at work due to the awesome amount of garlic!)"

MY NOTES

salad dressings