A tangy and delicious alternative to the classic raw egg dressing. Perfect to accompany early spring baby lettuce to be found at Market or a nice crispy Romaine.
Ingredients
6 small cloves garlic
1/2 teaspoon coarse salt
12 anchovy fillets
1 1/4 tablespoon lemon zest
2 tablespoons capers, drained and rinsed
several turns of a pepper mill
1 1/2 teaspoons dried mustard
juice of 2 Meyer lemons, about 1/3 cup
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Preparation
In a blender or food processor add all ingredients save the oil and cheese and puree. Add the oil in a steady stream if using a blender or in small batches if using a food processor and blend until emulsified. Transfer to a jar and stir in the cheese.
Alternately, use a mortar and pestle to mash the garlic and salt into a paste. Then add the anchovies, lemon zest, capers, pepper, and dried mustard and mash until a thick paste forms. Add the lemon juice and stir. Slowly add in the olive oil in stream and continue to mash until emulsified. Add the cheese and stir until incorporated.
