Caesar Salad and Dressing

Caesar salad doen't have anything to do with Julius Caesar. The name is attributed to restaurateur Caesar Cardini, who is credited with inventing it. The recipe for the dressing doesn't use anchovies just like how the original recipe is, though this is not exactly the original one. Instead of using coddled eggs, this recipe uses mayonnaise for ease and convenience. Typically for Caesar salad, it is lettuce that is used predominantly and there would be croutons to go with it. But in my variation below, though I have used lettuce, there is almost an equal amount of carrots, tomatoes, olives and onion - and also as we were having it with pizza, I opted not to put croutons in it.
Recipe source:Food.com
Ingredients for the dressing:
2 tbs lemon juice
3/4 tsp Dijon mustard
3/4 tspWorcestershire sauce
1 garlic clove, pressed
1/2 tsp black pepper
1/4 cup mayonnaise
1/2 cup vegetable oil or 1/2 cup olive oil
1/4 cup fresh parmesan cheese, grated
Method:
Add mustard, Worcestershire sauce, garlic,lemon juice and black pepper to a bowl; whisk until blended. Add mayonnaise; whisk until smooth.  Whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in refrigerator up to 2 weeks.

Ingredients for the salad:
2 cups torn romaine or iceberg lettuce
1/4cup pitted ripe olives
1 tomato deseeded and diced
1/2 onion diced
1 small carrot grated
1/2 cup parmesan cheese grated
1/2 cup feta cheese
Croutons (optional)
Method:
Combine all the above ingredients in a bowl and drizzle with dressing and toss to coat. Serve immediately.