Recipe of the Week: Homemade Caesar Dressing

It wouldn't surprise me if you've never given much thought to the caesar salad you eat. It can certainly be somewhat boring. It's not quite as colorful as a chef's salad and not jazzy like the Waldorf salad. But Zach loves his caesar salad all the same. It all started at that one pizza place we ate at by Santa Monica pier a couple of years ago. They cook all their handmade pizzas in a brick oven, and they serve their super fresh caesar salads with anchovies. Anchovies -- that's all it took to kickstart this pursuit for the perfect caesar salad.

Here's how we made ours ...

In a large bowl, whisk together:

1 cup of mayonnaise (we used Hellmann's, but you could technically make your own too)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp lemon juice
1 tsp garlic powder
1 tsp anchovy paste
salt and pepper to taste

Toss with fresh romaine lettuce (some additional anchovies) and top with croutons.