- 2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
- 1 teaspoon anchovy paste
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Worcestershire sauce
- 1 cup bottled mayonnaise
- 1/2 cup freshly grated Parmesan
- In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.