In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.
Using an immersion blender, food processor, or whisk puree until smooth.
Add the Parmesan and blend again to incorporate the cheese.
Season to taste with salt and pepper.
Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.
To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.
Notes
Adapted from Small Victories by Julia Turshen. Feel free to substitute white wine vinegar or sherry vinegar in the recipe.