Lemon Anchovy Vinaigrette
1/2 c. finely grated Parmigiano Reggiano cheese
2 tbsp. roasted garlic
2 tbsp. lemon juice
2 tbsp. vinegar
1 tbsp. Dijon mustard
1 can Wild Planet Wild White Anchovies in EVOO or Water, 6 removed & drained
1 egg yolk
1 1/4 c. extra virgin olive oil
Combine cheese, garlic, lemon juice, mustard, vinegar, six anchovies and egg yolk in food processor and blend until smooth.
With machine running, drizzle oil through feed tube to emulsify dressing.
Add lemon juice or water as necessary until desired consistency is reached.