Anchovy and Mint Dressing

(serves 4)

1/4 cup olive oil

juice of 1 lemon

1 clove garlic

6 fil­lets anchovy (fresh and fresh­ly boned if at all pos­si­ble), rinsed if pre­served in salt

10 mint leaves

fresh black pepper

1 tsp fresh mayonnaise

I know this com­bi­na­tion sounds a bit daft, but it works like crazy.

Sim­ply place all ingre­di­ents in a small blender or mor­tar and blend until smooth.  Serve with the gor­geous Ital­ian win­ter veg­etable “puntarelle,” or any oth­er sal­ad greens.  Also love­ly driz­zled on a burger.