Lemon-Anchovy Dressing

8 ingredients
2 steps

Ingredients

  • 2 tablespoons fresh flat-leaf parsley leaves
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 3 garlic cloves
  • 1 canned anchovy fillet, rinsed
  • 3 tablespoons extra-virgin olive oil

Directions

  1. 1
    Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.
  2. 2
    Note: Store in an airtight container in the refrigerator up to one week.

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