2 Garlic Cloves (smashed) 3 Tbsp fresh Lemon Juice 2 tsp Dijon Mustard 1 tsp Anchovy Paste 1/2 tsp Salt 1/2 tsp Pepper 7 Tbsp Olive Oil (or oil of choice) Combine everything but oil in a food processor or blender and mix until basically a paste. With motor running add the oil in a thin stream.

It will emulsify fairly quickly. This should be enough for 2-4 hearts of romaine and a couple of big chicken breasts. The parmesan is added separately (1/2 cup grated).