In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard, anchovy fillets or paste (if using), and grated Parmesan cheese until well combined.
Season with salt and pepper to taste. Set aside to use immediately on a salad or store in a jar in the refrigerator.
Notes
Makes about 1 cup or 8 2-tablespoon servings
Easy to scale up to have some salad dressing left over to store. Just multiple each quantity by 2, 3, etc.
I prefer a very thick Caesar dressing, but more lemon juice or a little bit of water to thin it out.