Caesar Salad Dip David Tamarkin   From Every Day with Rachael Ray April 2008 SERVES 8 Prep Time: 10 min 2 cups grated parmesan cheese 4 cloves garlic 12 canned anchovy fillets Juice of 2 lemons 2 teaspoons red wine vinegar 1 cup extra-virgin olive oil 2 hearts romaine lettuce, coarsely chopped Pepper Carrot sticks, for dipping 1. Using a food processor, pulse the parmesan, garlic, anchovies, lemon juice and vinegar into a paste. With the machine on, add the olive oil in a slow, steady stream. Add the romaine and pulse until the romaine is finely chopped. 2. Transfer the dip to a bowl and season with pepper. Serve with the carrot sticks.

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