- 6 anchovy fillets packed in oil, drained
- 1 small garlic clove
- Sea salt, to taste
- 2 large free-range egg yolks
- 2 T fresh lemon juice, plus extra if necessary
- ¾ cup Dijon mustard
- 3 T Parmesan, finely grated
- Freshly ground black pepper, to taste
- 2 T olive oil
- ½ cup vegetable oil
Chop together the anchovy fillets, garlic and a pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium-sized bowl.
Whisk in the egg yolks, 2 T lemon juice and the mustard. Add the olive oil drop by drop, gradually whisking it in, then add the vegetable oil and whisk until the dressing is thick and glossy. Whisk in the Parmesan.
Season with salt, pepper, and more lemon juice, if necessary.
Cook’s note: The dressing can be made a day ahead and stored in a sealed container in the fridge. You can also rub your salad bowl with half a garlic clove instead of using garlic in the dressing for a more subtle flavour.