Ingredients:
- 2 cloves fresh garlic, finely minced
- 1 teaspoon anchovy paste (or 2 whole oil-packed fillets)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 3/4 cup Plain Greek Yogurt (2% or Full Fat)
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons Extra Virgin Olive Oil
- Salt, to taste
- 1/2 teaspoon freshly cracked black pepper
Instructions:
- Prep Aromatics: Finely mince the garlic (or use a microplane for maximum flavor release). Zest and juice the lemon.
- Combine the Core: In the bowl of your food processor (or mixing bowl), combine the minced garlic, anchovy paste, Dijon mustard, lemon zest, lemon juice, and Worcestershire sauce.
- Activate: Process or vigorously whisk this mixture for 30 seconds until completely combined. This helps distribute the pungent ingredients evenly before the dairy is added.
- Add the Body: Add the Greek yogurt and the finely grated Parmesan cheese to the flavor base.
- Blend/Whisk: Pulse the mixture until it is smooth and uniform. If whisking by hand, use brisk, continuous strokes to eliminate any lumps of yogurt or cheese.
- Slowly Emulsify the Oil: While the machine is running (or while you are whisking steadily), slowly drizzle in the 2 tablespoons of olive oil. This small amount helps bind the dressing and adds richness without excess fat.
- Check and Adjust: Taste the dressing. Add salt (if needed, remember the Parmesan and anchovy are salty) and the freshly cracked black pepper. Process or whisk for 10 seconds more. The dressing should be vibrant and punchy.
- Chill: Transfer the dressing to an airtight container. Refrigerate for a minimum of 30 minutes. This critical resting period allows the sharp flavors (especially the raw garlic) to mellow and integrate into the creamy yogurt base.
- Serve: If the dressing is too thick after chilling (Greek yogurt stiffens when cold), thin it out with a teaspoon of cold water or milk until it reaches your desired consistency.