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I discovered this recipe for the Depots Blue Cheese Salad Dressing in a vintage cookbook called Fan Fare, a lucky find in a local thrift store
If the cheese is already grated, it should be labeled Parmigiano-Reggiano, not Parmesan. Step-by-Step Instructions Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce
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Step 3 - You can use it right away, but it's best to refrigerate for at least 30 minutes to let the flavors combine and the dressing thicken
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