I made a quick butternut squash soup for dinner tonight.  Served along with a loaf of homemade bread and a big salad, it was a delightful little supper.

I’ve been craving Caesar salad lately, so I whipped up a simple Caesar dressing tonight. My recipe doesn’t call for raw egg (can’t eat it because I’m pregnant) or anchovies (didn’t have any in the pantry), so it might not be entirely authentic.  But, it hit the spot and rounded out the meal.

Simple Caesar Salad Dressing

2 garlic cloves

1/2 – 1 teaspoon salt

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 1/2 teaspoons Worcestershire sauce

2 heaping tablespoons mayonnaise

1/4 – 1/2 cup olive oil

1/4 cup freshly shredded Parmesan cheese

pepper

Mince garlic with salt on a cutting board to make a rough paste.  Whisk the garlic, salt, lemon juice, mustard and Worcestershire.  Add mayo and olive oil and whisk until well blended.  Add in cheese and pepper and mix well.  Salt to taste.