1/4 cup buttermilk **
2 Tblsp lemon juice
2 Tblsp fat free Greek yogurt (I use Fage Total 0%)
2 tsp Dijon mustard
1 tsp Worcestershire sauce
3 anchovy fillets, rinsed and minced
1 garlic clove, minced
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
2 Tblsp good quality olive oil
1/2 grated Parmesan cheese
In blender, puree buttermilk, lemon juice, yogurt, mustard, Worcestershire, anchovies, garlic, salt and pepper until smooth. With motor running, add the olive oil in a steady stream until incorporated. Transfer into a bowl and stir in cheese.
I like to use on fresh, crisp whole leave romaine lettuce, topped with an extra parm. If looking to make this a meal, you can top salad with grilled chicken or tuna or any other protein of your liking.
** If you do not have any buttermilk on hand, don’t worry. Add 1 tablespoon of lemon juice or white wine vinegar to one cup on milk and let it sit at room temperature for about ten minutes to thicken.