· 2 anchovy fillets, finely chopped
· 2 tablespoons fresh lemon juice
· 1 tablespoon Dijon mustard
· 1/2 teaspoon Worcestershire sauce
· 2 tablespoons olive oil
What you do:
I sauteed the anchovy fillets in a hot skillet for about a min. I think this "mellows" them and makes them a bit less fishy. But not a required step.
Finely chop the 2 raw garlic cloves
combine with the anchovies, lemon juice, mustard, Worcestershire & 2 tablespoons of olive oil in a food processor. Add as much Parmesan cheese as you'd like, this will also cause the dressing to thicken upon refrigeration.Toss with the lettuce & ENJOY!