Caesar Salad Dressing

Last weekend Adam's brother Ben was in town and he made us this dressing. I think I've had caesar salad almost every day since-- it's THAT good! In the picture to the right I added tempeh and avocado. If you don't want to lick your bowl by the end then you've done something wrong! 

Very finely mince 4 garlic cloves and 4 anchovy filets. Mix with 1/2 cup real mayo, 1/2 cup finely grated parmesan reggiano, and the juice from 2 lemons. (Please don't use the store bought kind). Salt and pepper to taste. Garnish with more cheese.

*Because there is no raw egg in this recipe, the dressing can keep for up to a week in the fridge.