Ingredients
1 teaspoon Dijon mustard
6 anchovy fillets, rinsed and mashed
2 tablespoons freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
Freshly ground pepper
Mixed baby lettuces, for serving
Preparation
In a food processor, combine mustard, anchovies, and lemon juice. Process until smooth. With machine running, add oil in a steady stream until smooth and emulsified. Stir in parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.
