One of Jill's rules in the kitchen is, "Thou Shalt Not Use a Store-Bought Salad Dressing.” I can live with that, especially when she's the one making the dressings! This is one of our staples. We adapted it from a Bon Appetit magazine recipe. You can add anchovies, but we don't use them. The combination of garlic, lemon and mustard is spectacular.
3tbspLemon Juice, fresh squeezed (1-2 lemons)
3Garlic Cloves, pressed and steeped in lemon juice for 10 minutes
1tbspDijon Mustard
0.50cupOlive Oil
0.50cupParmesan Cheese, freshly grated
0.50tspWorcestershire Sauce
4tbspGreek Yogurt*
1
Add all ingredients except olive oil and yogurt to a blender, blend well
2
While the blender is running, slowly add olive oil, blend until smooth.
