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.
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.