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1/2 to 3/4 cup of finely grated Parmesan cheese
4-5 cloves of finely minced garlic
1 tsp anchovy paste
1 tsp garlic paste (optional)juice from an entire lemon
1/2 a cup of olive oil
1/2 to 3/4 cup of Mayo (I prefer Hampton Creek!)
1/2 tbsp Dijon mustard
1 tbsp red wine vinegar
salt and black pepper
1. Mince garlic and Parmesan cheese using either a garlic press or food processor
2. Mix all ingredients together in a large mixing bowl
3. Whisk until well combined and adjust flavors to personal taste
4. Pour over Romaine lettuce or serve as a dip and enjoy!
(Dressing will keep if refrigerated for about one week)
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