2 Tbsp. mayo ( I use Vegenaise) in cold section at Whole Foods
2 tsp. Diijon mustard
2 Large garlic cloves
1/4 cup squeezed lemon juice ( about 2 small lemons)
1/2 tsp. freshly ground pepper
1 cup mild or extra light olive oil (not extra virgin)
1/2 cup shredded Parmesan Cheese
Place in blender until creamy and smooth. I sometimes add a little more lemon.
Toss over freshly cut up Kale. I add hard Parmesan Chips to it and small baby tomatoes.
It’s the best salad!!