Ingredients
4 small cloves garlic
1/2 teaspoon coarse salt
12 anchovy fillets
1 tablespoon finely grated plus 1 teaspoon lemon zest
1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
2 tablespoon 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 garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.
