Caesar Salad Dressing

I must confess, I stole/borrowed this recipe from OnceUponaChef.  My twist on it is that I use avocado mayonnaise.  I do not use "vegetable" oils of any kind in my kitchen.  I use olive, avocado and coconut oils in my kitchen because of the inflammatory nature of "vegetable" oils.  If you are making the change to olive or avocado mayonnaise, be sure to read the labels.  Brands like Kraft and Hellmann's Olive OIl Mayo are made with soybean and canola oils.  I use Chosen Foods Avocado Mayonnaise that I find at Costco.

Ingredients:

• 2 small garlic cloves, minced
• 1 tsp anchovy paste
• 2 T lemon juice ~ I use Minute Maid frozen if I don't have fresh lemons~
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 c avocado mayonnaise
• 1/2 c grated Parmigiano Reggiano
• 1/4 tsp salt
• 1/4 ground black pepper

Directions: 

In a medium glass bowl, whisk together garlic, anchovy paste, lemon juice, dijon mustard and worcestershire sauce.  Add mayonnaise, Parmigiano-Reggiano, salt and pepper; whisk until well combined.  Adjust seasoning to taste.  Pour into glass jar or container and refrigerate.

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