I use a mini food processor to blend this dressing and almost always make a traditional salad with Romaine lettuce, croutons, sometimes bacon and extra fresh grated Parmesan cheese if I have it. This is based on the way that Mom always made it!
1/2 cup mayonnaise
1 clove of garlic
1 1/2 t. EACH dry mustard AND Worcestershire sauce
2 t. anchovy paste
1 T. lemon juice
2 T. + olive oil – you may need up to 1/4 c.
Blend well and then add;
1/3 c. grated Parmesan cheese
Blend again and add more cheese if you would like to thicken the dressing.
This also makes a great sandwich spread or vegetable dip.
- Category: Salad