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

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.