- Cooking Time:
- Preparation Time: 10
- 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.
NotesUse this flavorful dressing in Chunky Potato and Vegetable Salad, or toss with slightly bitter greens like arugula. It will keep in the refrigerator for up to one week.
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