1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 - 3 garlic cloves, minced
1 tbsp anchovy paste
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1. Whisk together dressing ingredients until the oil has emulsified.
2. Use immediately or refrigerate for up to 1 week.