2tablespoonsgrated hard cheesesuch as Parmigiano−Reggiano or Pecorino Romano
2teaspoonsSUPER TRIFECTA or TRIFECTA spice blend(or 1 to 2 cloves of grated or minced garlic)
1 to 2anchovy filletsminced, or 1 to 2 teaspoons anchovy paste (see Note)
1/2teaspoongluten−free Dijon mustard
Sea salt and ground black pepper(optional if not using SUPER TRIFECTA or TRIFECTA blend)
Place all of the ingredients in a blender and blend on low for 10 to 20 seconds, until smooth. Taste the dressing and adjust the seasoning to taste with salt, pepper, and/or more oil or lemon juice.
Store the dressing in an airtight glass container in the refrigerator for up to 3 weeks.
Use 2 tablespoons of nutritional yeast instead of the cheese.
If you prefer a saltier dressing, use 2 anchovy fillets or 2 teaspoons of anchovy paste.
When adding raw garlic to a dressing, sauce, or dip that will remain uncooked, more is not always better! The potency of raw garlic intensifies as it sits, so don’t let this recipe be one where you read “1 clove” and translate it to “4 cloves,” as garlic lovers often do when cooking!