Lemon-Garlic Vinaigrette Recipe

• 2 teaspoons finely grated lemon zest
• 1/4 cup freshly squeezed lemon juice (from about 1 to 2 medium lemons)
• 6 anchovies, finely chopped
• 3 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil

1. Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 15 minutes.
2. Then, while whisking continuously, add the oil in a slow, steady stream until its fully incorporated.
3. Refrigerate in a container with a tightfitting lid for up to 4 days.

lemon zest, freshly squeezed lemon juice, anchovies, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.chowhound.com/recipes/lemon-garlic-vinaigrette-10659 (may not work)