Growing up, my family used to visit Mexico ... a lot. In fact, I kind of live there and my parents have a house there. As early as I can remember, we would visit a restaurant in Puerto Vallarta at a hotel called Posada Rio Cuale. They had table side service and did things like make big flaming table bombs ... right there!

One of their famous table side dishes was the famed Mexican Caesar Salad. I believe it is here that my mother realized one of the primary flavorings in a Caesar dressing was ... ewwww ... ANCHOVIES! (truth be told, I like anchovies, but ... suspect bacon would be preferred by 9 out of 10 bacon enthusiasts). As a result, we would visit the hotel and request our Caesar dressing be made with bacon, rather than anchovies. The rest was ... more or less the same. Coddled eggs, mustard, bacon, lemon, Worcestershire, do a little dance, toss with croutons, lettuce and ... VOILA! Caesar Salad!

Mine is actually even more basic than that. It's flavor is very similar to Caesar dressing, but without the need to coddle your egg. In fact, it starts with mayonnaise (you can still do the little dance if you want to!).

Makes about six 2-tablespoon portions.