1 clove garlic, minced
1/2 c. salad oil
1/4 c. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. Parmesan cheese
1 (2 oz.) can anchovy fillets, drained

Combine all ingredients except Parmesan cheese in blender. Blend for 1 minute. For creamier dressing blend longer. Store in refrigerator. Sprinkle Parmesan cheese on salad.