Yield: 6 servings

For the dressing

• 1 cup low-fat mayonnaise
• 1/4 cup balsamic vinegar
• 1/2 teaspoon minced garlic
• 2 teaspoons Dijon mustard
• 1-2 teaspoons anchovy paste (from a tube)
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

In a blender, combine mayonnaise, balsamic vinegar, garlic, mustard, and anchovy paste. While blending, stream the extra virgin olive oil into the dressing through center of the lid. With a spatula, scrape out dressing into a nonreactive bowl. Season with salt and pepper. Cover and refrigerate until needed.

For the salad

• 8 cups mixed baby greens (about 5 ounces)
• Tender, pale inner leaves from 2 heads romaine
• 3 small tomatoes, diced
• 1 medium cucumber, peeled, halved, seeded, thinly sliced
• 1 medium red onion, thinly sliced
• 2 tablespoons, chopped fresh basil
• 1 bunch parsley, for garnish
• 1 (2 1/2-ounce) piece Parmesan cheese

In a large bowl, toss all ingredients except chervil and Parmesan cheese. Add just enough reserved creamy balsamic Caesar dressing to lightly coat. Divide among plates and garnish with chervil. Using a vegetable peeler, shave curls of Parmesan atop each salad and serve.