The only unusual ingredient is anchovy paste. It is sold in most grocery stores in the tuna aisle. Look for the little box with the tube in it. Store it in the fridge until you need anchovy paste again. You can also use a couple of anchovy fillets. The anchovies add a fresh, of the ocean saltiness to the dressing. There is no fishy taste. Give it a try.
by Deb at Smitten Kitchen
In a small mixing bowl, blend the following with a whisk:
2 Tablespoons mayonnaise
2 teaspoons fresh lemon juice, add another teaspoon if needed
1/2 teaspoon Dijon mustard
1 small garlic clove, minced or 1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce, add additional drops if needed
1 teaspoon of anchovy paste or 1 anchovy fillet, finely chopped
Next, whisk in the following:
1/4 cup extra-virgin olive oil
Whisk until well blended. Taste on a piece of lettuce and then decide if you need to add a bit more lemon juice or Worcestershire or salt to taste. May be used immediately or can be kept in the refrigerator for one day. Bring up to room temperature before serving if you have refrigerated it. Makes about 1/2 cup.