To stand up against juicy tomatoes, we made this dressing extra thick. A blender will get you the best results, but if you’re hand-whisking, add another 1 Tbsp. mayonnaise for the consistency you need. Tomato slices are better than wedges here; laid flat, they hold the dressing in place.
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What you’ll need
Blender
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Microplane
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Platter
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8-Inch Chef's Knife
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Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Purée anchovies, garlic, oil, lemon juice, mayonnaise, mustard, and 2 Tbsp. Parmesan in a blender until smooth. Season dressing with salt and pepper. (Or, finely chop anchovies and garlic and whisk together dressing in a medium bowl.)
Step 2
Arrange tomatoes on a large plate; drizzle dressing over. Top with basil and shaved Parmesan; season generously with pepper.
Recipe notes
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