INGREDIENTS

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste = 2 anchovies minced.
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce

• 1 cup mayonnaise, best quality
• 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.