Mixed Baby Lettuces with Anchovy Vinaigrette

Ingredients

• 1 teaspoon Dijon mustard
• 6 anchovy fillets
• rinsed and mashed
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh flat-leaf parsley
• Freshly ground pepper
• Mixed baby lettuces
• for serving

Instructions

1. In a food processor, combine the mustard, anchovies, and lemon juice.
2. Process until smooth.
3. With the machine running, add the oil in a steady stream until smooth and emulsified.
4. Stir in the parsley; season with pepper.
5. Serve in small bowls, with lettuces on the side for dipping.