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Barry's Creamy Caesar Salad Dressing

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4 Anchovy fillets or equivalent paste
3 garlic cloves, chopped
2 Tbsp olive oil
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp hot pepper sauce- Tabasco
1 1/2 cups mayo or plain yogurt
2 Tbsp + 1/4 cup freshly grated Parmesan cheese
2 Tbsp or more fresh lemon juice
3 hearts romaine, coarsely torn (about 12 cups)
2 cups croutons

Blend anchovy, garlic, olive oil, Worcestershire sauce, mustard, hot pepper sauce in processor until smooth. Transfer to small bowl. Whisk in mayo, 2 Tbsp cheese, 2 Tbsp lemon juice. Season w/ salt and more lemon juice, if desired.


Place romaine in large bowl. Add 3/4 cup dressing; toss to coat. Sprinkle w/ croutons, remaining 1/4 cup cheese, and pepper. Serve, passing remaining dressing separately.

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