Total Time: 10 Minutes | Servings: Makes 1⅓ cups (enough for about 10 starter salads)
2 steps, about 8 minutes start to finish.
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.
Note: Anchovy paste can be found near the canned tuna in the supermarket.
“Whisk the garlic, anchovy, lemon, and Worcestershire together before the mayo goes in, so the flavors spread evenly. It keeps about a week in the fridge and honestly tastes better on day two.”
