This salad is my lunch go-to for any time of year, especially during the summer.
1st step Using a knife or mortar, crush a clove of garlic with a pinch of salt until it becomes like a paste.
2nd Step Add 3 anchovies (op), and mix well with the garlic paste.
3rd step Transfer to a medium bowl and add ¾ tablespoons of Dijon mustard and 2 egg yolks, mix everything
4th step Once everything is well mixed, add two tablespoons of extra virgin olive oil and then ½ cup of vegetable oil.
5th step You can do it in a blender or mixer. Mix everything until smooth (it’s a thick dressing), then add 3 tablespoons of Parmesan cheese