| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Garlic cloves; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoonsalt |
| 1 |
ts |
Anchovy paste |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dijon-style mustard |
| 1 |
ts |
Worcestershire sauce |
| 1 |
c |
Bottled mayonnaise |
| 1/2 |
c |
Freshly grated Parmesan |
INSTRUCTIONS
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 crudites.
Makes about 1 1/3 cups.
Gourmet May 1992
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