Chris’ Caesar Dressing
Courtesy of Chris W. Starkenburg, Harley Marine Services

1 Quart mayonnaise
2 Tablespoons whole marjoram, rubbed between hands
3/4 Cup lemon juice (fresh is best)
1/4 Cup red whine vinegar
5 Ounce parmesan cheese, grated
3 Ounces Worcestershite sauce
1 Tablespoon Dijon mustard
1 Tablespoon stone groun Dijon
1 Tube (2 ounces) anchovy paste
2 1/2 Tablespoons garlic, chopped fine (fresh is best)

Mix well unitl blended and creamy smooth.

Storing Suggestion: Will keep up to 2 weeks in the refrigerator.

Serving Suggestion: Toss with 1”x1” pieces of romaine lettuce and croutons. Top with a squeeze of fresh lemon and grated parmesan cheese.