1/2 C Mayonnaise
1/2 C Grated Parmesan Cheese
2 T Lemon Juice
1 T White wine vinegar
1 T Worcestershire sauce
1 T Dijon mustard
3 Anchovy fillets  (did not use this in first batch)
1 garlic clove minced
1/2 t Salt
1/2 t fresh ground pepper

Blend all the above about 30 sec. then drizzle in the olive oil below until emulsified.

1/4 C extra virgin olive oil drizzled

Copied from the Dec 2014 magazine as part of a slightly wilted Kale salad recipe.

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11/23/2014 – First batch as a double and it tasted great. Did not add the 6 Anchovy fillets as did not have them. Decided they would be more pungent chopped fine and added with the dressing. Without them it should also keep longer.