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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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Betsy at Recipelink.com - 3-4-2006
 
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