- 3 cloves garlic, peeled
- 3 anchovy fillets
- 6 tablespoons grated Parmesan cheese
- 1 cup extra light olive oil
- 1/2 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.