Ingredients:

  • 1/2 cup (120g) high-quality pasteurized mayonnaise
  • 1/4 cup (25g) finely grated Parmesan cheese (pasteurized)
  • 2 tbsp (30ml) freshly squeezed lemon juice
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tsp (5g) Dijon mustard
  • 2 cloves garlic, minced into a fine paste
  • 1/2 tsp (3g) anchovy paste
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1.5 tbsp (20g) extra virgin olive oil

Instructions:

  1. Prepare the aromatics. Mince the 2 cloves of garlic into a fine paste using a Microplane or the back of a knife. Note: This ensures the garlic flavor is pervasive but never overwhelming.
  2. Combine the savory base. In a medium bowl, whisk together the 1/2 cup (120g) of pasteurized mayonnaise with the garlic paste and 1/2 tsp (3g) of anchovy paste.
  3. Integrate the stabilizers. Add the 1 tsp (5g) of Dijon mustard and 1 tsp (5ml) of Worcestershire sauce to the bowl.
  4. Introduce the acidity. Pour in the 2 tbsp (30ml) of freshly squeezed lemon juice while whisking. Whisk until the mixture is uniform and pale.
  5. Fold in the cheese. Stir in the 1/4 cup (25g) of finely grated Parmesan cheese until fully incorporated.
  6. Slow stream the oil. Gradually drizzle in the 1.5 tbsp (20g) of extra virgin olive oil while whisking constantly. Note: Adding the oil slowly prevents the dressing from breaking or separating.
  7. Season with precision. Add the 1/2 tsp (1g) of freshly cracked black pepper.
  8. Final texture check. Taste the dressing. It should be thick enough to coat the back of a spoon.
  9. Chill for depth. Transfer to a jar and refrigerate for at least 30 minutes. Note: This allows the garlic and anchovy flavors to marry and mellow.
  10. Serve fresh. Toss with crisp romaine leaves just before eating to maintain the shatter of the lettuce.