Combine mayonnaise, anchovy fillet, lemon juice, mustard, Worcestershire sauce, Parmesan, and salt and pepper in a food processor that has been fitted with an s-blade or blender.
Peel the garlic cloves and roughly chop, or grate the garlic using a Microplane, right over the ingredients in the food processor or blender.
Place the lid on the food processor or blender and pulse or blend on medium speed until the anchovy is completely broken down and the ingredients are well combined.
Give the dressing a taste to adjust salt and pepper if needed.
Transfer the dressing to an airtight container or jar and store the dressing in the refrigerator for 7 days.
Notes
Each serving size is about 1 & ½ tablespoons.Garlic: I have found that when I leave the garlic cloves whole, you may find a stray chunk of garlic that escaped the blades of your food processor or blender. Chopping, grating, or pressing the garlic cloves through a garlic press, will prevent this issue.Egg-Free Caesar Salad Dressing: While this Caesar Dressing Recipe does not use raw eggs, it does use mayonnaise which contains eggs. Replace the mayonnaise with ¼ cup of olive oil plus ½ cup of plain Greek yogurt. Alternatively, you can use vegan mayonnaise.Caesar Salad without Anchovies: In place of anchovies, add 2 teaspoons of miso paste or an additional teaspoon of Worcestershire sauce. Caesar Salad Using Anchovy Paste: In place of the 1 anchovy fillet, use ½ teaspoon of anchovy paste.