This recipe was conceived purely by accident. I was looking to make tarragon vinaigrette. However, my grocery store did not have fresh tarragon that day. I decided to substitute fresh dill for the tarragon. This dressing is the result of that change. It worked well with a nicoise salad that I had made containing baby potatoes, fresh green beans, and Boston lettuce. The dressing nicely complimented the buttery flavor of the lettuce.
¾ Cup Of Olive Oil
¼ Cup Of Dijon Mustard
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Shallot
A Teaspoon Of Lemon Zest
The Juice of ½ Lemon
Two Teaspoons Of Anchovy Paste
¼ Cup Of Finely Chopped Fresh Dill
½ Teaspoon Of Sea Salt
A Pinch Of Black Pepper
Combine all of the ingredients except the olive oil in a food processor. Pulse until smooth. Next, slowly drizzle in the olive oil while pulsing until the mixture thickens to an almost mayonnaise-like consistency. Taste and add more sea salt and/or black pepper, as needed. Refrigerate the dressing until you are ready to use it.