Zesty Lemon-Parmesan Anchovy Dressing

1. Combine Initial Ingredients

Gather all your ingredients and set up your food processor. Combine the finely grated Parmigiano-Reggiano cheese, fresh lemon juice, lemon zest, Dijon mustard, anchovy fillets, garlic cloves, kosher salt, and freshly ground black pepper in the bowl of the food processor. Blend these ingredients until they form a smooth mixture.

2. Emulsify with Olive Oil

With the motor running, slowly pour in the extra-virgin olive oil. This helps to emulsify the dressing, creating a creamy and smooth consistency. Blend until the dressing looks well-blended and luscious.

3. Adjust Seasoning and Serve

Taste your dressing and adjust the seasoning if necessary, adding more salt or pepper to suit your preference. Before serving, give the dressing a quick whisk to ensure everything is well combined. Store any leftover dressing in an airtight container in the refrigerator for up to 2 days.