The recipe for Caesar Salad for Two is part of the eat out at home section in Jan/Feb Living. Mr. MarthaAndMe is a huge Caesar salad fan, so I thought I would make it for him one night. As I was feeding four, I doubled the recipe. The ingredients were pretty standard for the dressing – 1/2 cup olive oil, salt and pepper, 2 garlic cloves, 4 anchovy fillets, 3 tsp Dijon mustard and 2 tbsp lemon juice. Martha says to use egg yolks or pasteurized egg yolk. I don’t like to use raw egg and did not have any pasteurized, so I did what I always do in Caesar dressing – I substituted mayo. I used about 4 tbsp. I whizzed this up in the Cuisinart and then added about 1/4 cup Parmesan cheese.

I served it over romaine lettuce and used (gasp!) store bought croutons, although Martha says to make your own (and I do like to do that sometimes, but just didn’t feel like it).

Mr. MarthaAndMe loved it. Teen Martha thought the dressing was a bit strong – and it was quite garlicky. I would use less garlic next time – just one clove I think.  Other than that, this was pretty good. Just as a note, I have made Caesar dressing in the past and used anchovy paste when I didn’t have whole anchovies hanging around and it works beautifully.