1/2 cup Greek yogurt

2 tablespoon lemon juice, from approximately 1 large lemon

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

2 garlic cloves, minced

kosher salt, as needed

freshly ground black pepper, as needed

as desired, freshly ground Parmesan cheese

Method:

1.   In a small food processor or large mason jar, add yogurt, lemon juice, olive oil, Dijon mustard, anchovy paste, garlic, salt and pepper. Process or shake until emulsified. Adjust seasoning to taste with salt and pepper.

2.   Toss with you favorite salad greens, divide among salad plates and finish with freshly grated Parmesan cheese.

Kitchen Note:  Consider adding croutons or Parmesan crisps as a finishing touch.