3clovesgarlic, mashed & choppedmore or less to taste
1tspcoarse sea saltyou can use fine ground but use a little less
1/2cupolive oilvegetable oil or canola are fine
1wholelemonmore or less to taste
6shakesWorcestershire Saucemore or less to taste
1/2cupParmesan-Romano, Asiago, or combomore or less to taste
1large Wooden Bowlaged and seasoned prefered
STEP ONE:Smash the garlic pods with the smooth side of a meat mallet (I use this mallet every day!) or the flat part of a larger knife using the back of your hand. Cut up mashed garlic and place in a wooden bowl with the coarse sea salt. Use the back of a large kitchen spoon and rub garlic and salt all around your bowl. This first step is key to this beautiful salad.STEP TWO: Scrap out half of the mash mixture and save for the end. Note:This step controls the salt. STEP THREE:Pour Olive Oil and swirl around with a spoon mixing the garlic, oil, and salt together. NOTE: if using real anchovy fillets, add at this step but mash with your spoon in the oil-garlic mixture.STEP FOUR: Add egg and gently mix egg and oil mixture together until just incorporated. Squeeze 1 whole lemon into the egg-oil mixture. Mix or whisk vigorously until the mixture becomes thicker and "milkier".Note: the milky color is the lemon juice "cooking" the egg. STEP FIVE: Add the anchovy paste, Worcestershire Sauce, and Dijon mustard. Whisk together until smooth. Note: if using real anchovies skip adding the anchovy paste in this step.STEP SIX:Add and mix Parmesan Cheese, Romano, Asiago, or a combination of all three. Taste for salt-garlic level...adjust with the leftover mixture from the first step. Refrigerate for at least an hour. NOTE: If refrigerating overnight, transfer to a glass bowl or jar...you'll ruin the wood bowl if the liquid stays in too long.
Note: If using anchovy fillets out of a can, drain 3 or 4 (or more depending on your taste buds) on a paper towel before mashing into the oil.