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Salad--Meyer Lemon & Anchovy Dressing


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  • 2 TBS Italian parsley
  • 2 TBS water
  • 2 TBS Meyer lemon juice
  • 2 Tsp Dijon mustard
  • ½ Tsp salt
  • 3 garlic cloves
  • 2 or 3 anchovy fillets, rinsed
  • 3 TBS Olive oil (Spanish)
  • 6 cups spring-mix lettuce and/or arugula



Step 1

Combine the parsley, water, lemon juice, mustard salt, garlic, and anchovy fillets in a food processor.
Process until smooth and with the blender running add olive oil in a thin stream until emulsified.
Toss dressing with lettuce.

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