Caesar Salad Skewers Jennifer Rubell   From Every Day with Rachael Ray November-December 2005 Makes Sixteen Skewers Prep Time: 30 Minutes 1/2 cup mayonnaise 1 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese 1/4 cup fresh lemon juice One 2-ounce tin anchovies, drained 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 1 garlic clove 1/2 teaspoon Worcestershire sauce 1 heart of romaine, trimmed and cut crosswise into 1-inch strips 16 cherry tomatoes Freshly ground pepper In a blender, combine the mayonnaise, 1 cup of cheese, lemon juice, anchovies, mustard, vinegar, garlic and Worcestershire sauce. Blend on high until thick and creamy, about 20 seconds. Place the dip in a bowl and top with the remaining 1 tablespoon of cheese. Divide the romaine strips evenly among 16 skewers and thread them onto the skewers through their center rib, keeping them close to the tip. Top each skewer with a cherry tomato, garnish with pepper and serve with the Caesar dressing dip.

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