Servings: Makes 1⅓ cups (enough for about 10 starter salads)

Total Time: 10 Minutes

INGREDIENTS

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (see note) or minced anchovy
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce

• 1 cup mayonnaise, best quality such as Hellmann’s Real
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
2. Note: Anchovy paste can be found near the canned tuna in the supermarket.