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. 
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.
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. 
