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GARLIC-ANCHOVY DRESSING
2 large lemons 1/2 cup olive oil 1 tablespoon anchovy paste 2 teaspoons Dijon mustard 1 garlic clove, minced 3/4 teaspoon salt 1/2 teaspoon pepper
Grate the lemons to yield 2 teaspoons peel. Squeeze the lemons to yield 1/3 cup juice. In a jar, combine the lemon peel and lemon juice with the olive oil, anchovy paste, mustard, garlic, salt and pepper. Shake well.
Makes about 1 cup
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