This is such a beautiful dressing that's not too garlicky and not too lemony, and NOT fishy at all. If you want a bit more spice, add more garlic and some red pepper flakes. Add more lemon if your like me and love love lemon!
Add grilled chicken, shrimp or salmon for a delicious lunch or dinner.
Makes about 3 cups, enough for about 12 starter salads or four medium heads of romaine.
This is such a beautiful dressing that's not too garlicky and not too lemony, and NOT fishy at all. If you want a bit more spice, add more garlic and some red pepper flakes. Add more lemon if your like me and love love lemon!
Add grilled chicken, shrimp or salmon for a delicious lunch or dinner.
Makes about 3 cups, enough for about 12 starter salads or four medium heads of romaine.
In a mortar and pestle, smash garlic and anchovies until you have a smooth paste.
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.
NOTES: Using a fresh block of Parmigiano-Reggiano (not parmesan) makes a big difference in the overall flavor. If you like a more garlicky dressing, up the garlic. More lemony, add more. The dressing will be thick and coats well, so start small when adding to your bowl of lettuce. Serve with croutons, lemon wedge, parmesan ribbons or grated parm sprinkled on top. Add grilled chicken, shrimp or salmon for a delicious lunch or dinner.
Ingredients
Directions
In a mortar and pestle, smash garlic and anchovies until you have a smooth paste.
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.
NOTES: Using a fresh block of Parmigiano-Reggiano (not parmesan) makes a big difference in the overall flavor. If you like a more garlicky dressing, up the garlic. More lemony, add more. The dressing will be thick and coats well, so start small when adding to your bowl of lettuce. Serve with croutons, lemon wedge, parmesan ribbons or grated parm sprinkled on top. Add grilled chicken, shrimp or salmon for a delicious lunch or dinner.