Homemade Caesar Dressing

Right off the bat - I cheated. There are no anchovies in this dressing because I just couldn't deal with them. (Well that's 50% of the reason, the other 50% is economics and laziness). So I looked up quite a few "vegan" recipes, but I wasn't willing to give up the mayonnaise or alternately egg that gives the dressing its creaminess. I ended up using this recipe posted on Chowhound as a start and made homemade croutons for the salad!

The recipe makes a bit more than a pint of dressing.

Anchovy-Less Caesar Dressing
3 cloves garlic (I did end up adding 5, but the garlic flavor was a bit strong :P)
3/4 - 1 cup mayonnaise
1 tsp Dijon mustard
1/2 tsp dry mustard (ground)
Juice from 1 lemon (you can start with juice from 1/2 of lemon and adjust as needed)
1 1/2 tsp Worcestershire sauce
1 tsp red wine vinegar
1/2 cup freshly grated Parmesan cheese
salt and cracked black pepper to taste 
1/2 tsp fish sauce
1/4 c. olive oil

Pulse the garlic in the food processor until minced. Add the rest of the ingredients EXCEPT THE OIL and blend thoroughly. Then add the oil in a thin stream while the food processor is going. The mixture should emulsify. Taste and adjust seasonings as needed. It is a bit thin, but you could try adding some more parmesan to thicken it (or a coddled egg?), and you have the satisfaction of a homemade dressing!

 Above is the amazing pizza that accompanied the salad. Its toppings included: roasted asparagus, marinated artichoke hearts, mushrooms, roasted potatoes, fresh basil, prosciutto (on the meat eaters' half) and lots of mozzarella. The crust was homemade (thanks wife!) and the sauce was from last season's organic tomato canning session. Needless to say it was the best pizza we've had in a long while!