C = cupT = tablespoon
1 clove garlic
2 T Dijon mustard
2 T mayonnaise
⅓ C extra-virgin olive oil
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.
Marcia Smart of
Smart in the Kitchen
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