4/5
(2 Votes)
Ingredients
- 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
Preparation
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.
You'll also love
-
The Cheesecake Factory Carrot Cake... 4/5 (2 Votes) -
Tony Roma's Onion Loaf 2.7/5 (9 Votes)
You'll also love
-
Paleo Pecan Crusted Dijon Tilapia 4/5 (2 Votes) -
Scallop Puffs Que Sara 3.6/5 (11 Votes)