 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
1 garlic clove, smashed with a pinch of salt and a little olive oil |
4 anchovy fillets |
2 egg yolks |
1 tablespoon dijon mustard |
2 lemons, juiced |
2 tablespoons water |
1/2 cup extra-virgin olive oil |
1/4 cup freshly grated parmesan cheese, plus extra for garnish |
fresh ground black pepper |
Directions:
1. Smear the garlic paste over the inside of the salad bowl.
2. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth.
3. With the blender running, pour the olive oil in slowly for the dressing to emulsify.
4. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside.
5. Refrigerate the dressing if you will not be using it right away.
|
|