Thoroughly wash 1 lemon (including the rind) under cool, running, drinkable water.
Mince 1 anchovy and grate 1 clove of garlic on a microplane.
In the base of a large salad bowl, combine the minced anchovy, the grated garlic, 2 tablespoons of lemon juice, 2 tablespoons of Dijon mustard, and 2 tablespoons of mayonnaise. Mix well to combine.
Slowly drizzle in the ⅓ cup of extra-virgin olive oil while whisking to emulsify.