 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This recipe goes with Arugula and Celery Salad with Lemon-Anchovy Dressing Ingredients:
2 tablespoons fresh flat-leaf parsley leaves |
3 tablespoons water |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon salt |
3 garlic cloves |
1 canned anchovy fillet, rinsed |
3 tablespoons extra-virgin olive oil |
Directions:
1. Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.
2. Note: Store in an airtight container in the refrigerator up to one week.
|
|