• 1 teaspoon Dijon mustard
  • 6 anchovy fillets, rinsed and mashed
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Freshly ground pepper
  • Mixed baby lettuces, for serving


  • In a food processor, combine the mustard, anchovies, and lemon juice.
  • Process until smooth.
  • With the machine running, add the oil in a steady stream until smooth and emulsified.
  • Stir in the parsley; season with pepper.
  • Serve in small bowls, with lettuces on the side for dipping.