For the Dressing:
1 Garlic Clove
1/2 cup Mayonnaise
3 tablespoons Lemon Juice
1 tablespoon Worcestershire Sauce
1/2 cup Olive Oil
Pinch of Salt
1 tablespoon Water
Crush peeled garlic into a 2 cup glass jar with a lid (I used a Ball jar). Add the remaining ingredients to the jar. Cover tightly and shake. Store the jar in the fridge for up to 2 weeks.
For the Parmesan Crisps:
8 ounces Parmesan Cheese, shredded
Spray a baking sheet with non-stick cooking spray (or use a Silpat mat). Put 1 tablespoon of cheese onto the pan and tap with the back of a spoon to flatten slightly. Repeat, leaving about 1-2 inches between each pile of cheese. Bake at 350 degrees for 4-5 minutes, until the cheese is melted and the edges start to brown--a little longer if you want them to be crispier. Use these crisps to top salads, or just as a little snack on their own.