5 anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed) 1 1/2 tablespoons red wine vinegar 1 tablespoon fresh-squeezed lemon juice, plus more to taste 1 large garlic clove, finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/2 cup extra-virgin olive oil

Step 1 In the bowl of a food processor or a blender, puree the anchovies, vinegar, lemon juice, garlic, salt and pepper. With the motor running, add the olive oil in a steady stream through the feed tube to create an emulsion. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes a generous one-half cup dressing; use the dressing or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.

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