Recipe information
Yield
makes 1 1/2 cups
Ingredients
4 small garlic cloves
1/2 teaspoon coarse salt
12 anchovy fillets
1 tablespoon plus 1 teaspoon finely grated lemon zest, plus 1 cup fresh lemon juice (2 to 3 lemons total)
2 tablespoons drained capers, rinsed
1 1/2 teaspoons dried mustard
1/2 teaspoon freshly ground pepper
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese
Preparation
Mash the garlic and salt using a large mortar and pestle. Add the anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in the lemon juice. Add the oil in a slow, steady stream, working the pestle until emulsified; work in the cheese. (Or, puree all the ingredients except the oil and cheese in a blender. Add the oil in a slow, steady stream, blending until emulsified. Transfer to a bowl; stir in the cheese.) The dressing can be refrigerated in an airtight container, up to 3 days. Bring to room temperature before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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