Eggless Caesar Dressing - cooking recipe

Ingredients

5 anchovy fillets
3 garlic cloves, chopped
1 teaspoon fresh ground black pepper
1/4 cup fresh lemon juice
2 tablespoons sherry wine or 2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese

Preparation

Combine all ingredients in a blender and puree until emulsified.
Or, for a more traditional approach, puree the anchovies, garlic and pepper with a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the Parmesan and taste for seasoning.
Will keep under refrigeration up to one week.