Caesar-Style Dressing Without Raw Egg

Method

1. This makes about 1 cup, eight 2-tablespoon servings. Mince the anchovies and garlic together with the salt, then smear the pile flat with the side of a chef's knife, again and again, until it is a smooth paste, about 2 minutes.
2. Scrape the paste into a bowl and whisk in the mayonnaise, yogurt, lemon juice and mustard until completely smooth. Jarred mayonnaise is made with pasteurized egg, which is why nothing here is raw.
3. Whisk in the olive oil in a thin stream, then stir in the Parmigiano and the pepper.
4. Thin with the water until the dressing falls off a spoon in a thick ribbon, then taste: it should be sharp, salty and tangy, so add lemon juice a teaspoon at a time if it is flat.
5. Refrigerate in a lidded jar for at least 30 minutes so the garlic mellows. It keeps up to 5 days; stir before using.
6. Toss with romaine and croutons, drizzle over grilled chicken, or use it undiluted as a dip for raw vegetables.

Food safety. Made with jarred mayonnaise (pasteurized egg), so no raw egg is served. It contains raw garlic and anchovy, so keep it refrigerated and discard after 5 days.