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Lemon-Anchovy Dressing

Yield 2/3 cup (serving size: 4 teaspoons)

Ingredients

  • 2 tablespoons fresh flat-leaf parsley leaves
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 3 garlic cloves
  • 1 canned anchovy fillet, rinsed
  • 3 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 50
  • fat 5.3 g
  • satfat 0.7 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 0.3 g
  • carbohydrate 1 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 189 mg
  • calcium 5 mg

How to Make It

  1. Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.

  2. Note: Store in an airtight container in the refrigerator up to one week.