In our January/February issue, Anna Gershenon (mother of Food Features Editor, Gabriella Gershenson) shows her grandkids how to create personal pan meat loaves and homemade Caesar salad. No salad would be complete without this creamy dressing, though!


Caesar Salad Dressing


2 tbsp. fresh lemon juice

2 small cloves garlic, grated

2 tsp. Dijon mustard

1 tsp. anchovy paste

1 tsp. Worcestershire sauce

1/2 cup EVOO

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese


In a medium bowl, whisk the lemon juice, grated garlic, Dijon mustard, anchovy paste, Worcestershire sauce and 1/4 tsp. each salt and pepper. Slowly whisk in the EVOO, blending until smooth.

Whisk in the mayonnaise and Parmesan cheese. If the dressing is too thick, whisk in a tablespoon of cold water.

Toss the dressing with chopped romaine and garnish with croutons. Makes 1 cup.

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