via Smitten Kitchen
I didn't do fancy things to my chicken like she did, but this was a win!
Caesar Salad Dressing
2 tablespoons mayonnaise – or – 1 egg (I went the mayo route--no raw eggs for pregnant me.)
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste
1 oil-packed anchovy fillet, finely chopped (optional) (And boy, we took the leave it out option. My Dad likes to tell a story about me and a Ceasar Salad and big old anchovy...)
1/4 cup extra-virgin olive oil
Whisk all except last together. Gradually whisk in 1/4 cup olive oil.
Season with salt and pepper. (Mnote: Adjust seasonings to taste--especially so the mayo flavor doesn't come through too much.)
(Dressing can be made 1 day ahead. Cover
and refrigerate. Bring to room temperature and rewhisk before using.)