In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudites. Makes about 1 1/3 cups. Gourmet May 1992
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|Serving Size: 1 Serving (591g)|
|Recipe Makes: 1|
|Calories from Fat: 1552 (74%)|
|Amt Per Serving||% DV|
|Total Fat 172.4g||230 %|
|Saturated Fat 31.9g||159 %|
|Monounsaturated Fat 47g|
|Polyunsanturated Fat 85.5g|
|Cholesterol 173.1mg||53 %|
|Sodium 4516.2mg||156 %|
|Potassium 281.4mg||7 %|
|Total Carbohydrate 121.8g||36 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 121.3g|
|Protein 26.5g||38 %|
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Calories per serving: 2095
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