1teaspoonanchovy paste, Optional (I don't use myself)
1cupvegetable, canola or other neutral oil
Juice of 1/2 a fresh lemon
1/4teaspoonpepper
1/4cupfreshly grated Parmesan cheese, plus more for garnish
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Equipment
Food Processor
Instructions
Place the minced garlic into a food processor or blender. Add the salt, vinegar, egg and Dijon mustard and process lightly until the ingredients are mixed. With the processor running, very slowly add the oil (a drop at a time at first!), then increasing to a trickle, until all the oil is added and completely mixed in. Add the lemon juice, pepper and Parmesan cheese and mix in.
Use immediately or refrigerate for up to 1 week.
Notes
This salad dressing contains a raw, uncooked egg. Pregnant women, the very young, the very old and/or anyone with a compromised immune system should be made aware before consuming and may wish to avoid.