Yield
2/3 cup (serving size: 4 teaspoons)

How to Make It

Step 1

Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.

Step 2

Note: Store in an airtight container in the refrigerator up to one week.

Ratings & Reviews

LibbyRuss4804's Review

MarieKen
June 13, 2010
This is outstanding... I use a lot of anchovies and more lemon and parsley than suggested, but I like heavy seasoning. YUM

MarieKen's Review

LibbyRuss4804
May 18, 2009
This dressing has a fresh, lively flavor that goes well with asparagus - hot or cold, as well as salads. I definitely would make it again and would consider using it with the Shrimp and White Bean Salad too. I think it could use another anchovy, but then I really like anchovies!