Ingredients
- 2 egg yolks
- 1 tbsp Dijon mustard
- 2 cloves garlic, peeled and crushed
- 5 anchovy fillets, mashed with back of spoon
- Juice of 2 lemons
- 150ml olive oil
- Salt and pepper
- Some Parmesan/Manchego shavings
- Selection of bitter leaves, chicory, endive, frisee – washed and torn
I make this by hand, rather than in a blender. In a medium bowl, whisk the yolks, mustard and garlic before adding the mushed up anchovies. Steadily, but only occasionally pour in the oil, whisking all the time. Add half the olive oil, then loosen up with lemon juice and go back to whisking in the oil again. Season well. Serve with the bitter leaves and cheese shavings. This is strong and robust.
