This is a very peppery dressing with a kick! The better the Parmesan used here, the better your dressing will be! You can also substitute Romano cheese. This recipe, which makes about a cup, is courtesy of Teresa Burns' "VERY Salad Dressing" (I know, weird, huh?). You can use full-fat mayo and milk, but I'm trying to lighten things up these days, so I've indicated/defaulted to low-fat.