For the vinaigrette:
1 lemon
1/4 cup freshly grated Parmigiano-Reggiano
2 Tbs. mascarpone (or cream cheese)
2 tsp. Dijon mustard
1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
1/4 tsp. Worcestershire sauce
1/2 cup extra-virgin olive oil
1 tsp. chopped fresh thyme
Couple dashes of Tabasco
Kosher salt and freshly ground black pepper

Description

This Take On Caesar Salad Is Lighter And Brighter Than Most. Lemon Juice And Zest Punch Up The Vinaigrette, While A Little Mascarpone, Instead Of The Traditional Raw Egg Yolks, Imparts Richness. If You Don't Have Leftover Roast Chicken You Can Also Use A

View Full Recipe