- 1/2 cup mayonnaise
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4 cup fresh lemon juice
- 1 (2 ounce) can anchovies, drained
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 garlic clove
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon grated Parmigiano-Reggiano cheese
- 1 heart of romaine, trimmed and cut crosswise into 1-inch strips
- 16 cherry tomatoes
- Freshly ground pepper
- In a blender, combine the mayonnaise, 1 cup of cheese, lemon juice, anchovies, mustard, vinegar, garlic and Worcestershire sauce. Blend on high until thick and creamy, about 20 seconds. Place the dip in a bowl and top with the remaining 1 tablespoon of cheese.
- Divide the romaine strips evenly among 16 skewers and thread them onto the skewers through their center rib, keeping them close to the tip. Top each skewer with a cherry tomato, garnish with pepper and serve with the Caesar dressing dip.