Caesar-ish Dressing (Anchovy Vinaigrette)

Steps

1. Combine the chopped anchovies, lemon juice, Dijon, grated garlic, plus a few twists of freshly-cracked black pepper in a medium mixing bowl. Whisk vigorously for 15 seconds to combine.

2. While continuing to whisk the anchovy mixture vigorously with one hand, drizzle a very thin stream of olive oil into the mixture, slowly adding the remaining olive oil until the dressing is completely emulsified. Don’t rush this process or the olive oil will separate. (Alternatively, you can use a hand/immersion blender to purée all of the salad dressing ingredients in a small bowl or jar until emulsified.)

3. Serve. Serve immediately or refrigerate in a sealed container for up to 4 days.