Ingredients

• Salad
  • 4 cups chopped Brussels (you should be able to purchase them chopped or shredded, you can also use lettuce)
  • 1/4 cup pine nuts
  • 1/4 cup shaved or grated parmesan
• Dressing (or do store-bought Caesar)
  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
• *dressing makes enough for leftovers

Directions

• Add salad ingredients to a large serving bowl and toss them together
• Whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce in a medium bowl. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week
• Add dressing to salad and serve

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