Ingredients:
Serves/Makes:4
1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and reserve half for salad 1 large lemon, juiced 4 large cloves garlic 1/2 tsp (2 ml) Dijon mustard 2 dashes Worchestershire sauce 1 splash red wine vinegar 1 fresh egg, raw or coddled 1 cup (225 ml) light, extra virgin olive oil fresh-ground black pepper, to taste
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