I never liked Caesar Salad until I tried this dressing

You will find yourself wanting to coat anything you can find in this delicious, creamy Caesar dressing.

Caesar Vinaigrette
Recipe courtesy of Wolfgang Puck's Wolfgang Puck's Pizza, Pasta and More!

1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed (or skip. . . I did)
Scant cup peanut oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies.

Slowly whisk in the oils to emulsify. [My note: just toss this all into a food processor or use an immersion blender and don't bother with the slow whisking!]

Stir in the cheese and season with sat and pepper.

Refrigerate in a covered container. When ready to use, whisk again.

To prepare ahead:
Caesar Vinaigrette will keep up to 1 week, refrigerated, in a covered container.

Source: Epicurious 2006

Broccoli Rabe with Toasted Garlic and Breadcrumbs

Here's a simple recipe for pasta with broccoli rabe, which is so good for you I suspect there is a conspiracy by the always conniving OBL (Ordinary Broccoli Lobby) to keep it so under the radar.

"Broccoli rabe is low in Saturated Fat. It is also a good source of Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Manganese." (source: nutritiondata.com)

I would use whole wheat or some other kind of enriched pasta to make it even more crazy healthy.

Check out the video at the end of the article for the recipe.