This dressing is a fiery beast, fueled by lemon, garlic, and anchovy—with no egg, and nothing creamy to interrupt. When my dad developed his technique in Northern California in the 1990s—inspired by a waiter at an old-school restaurant preparing one tableside—flavors were light and big. There were no carbs and there was definitely balsamic vinegar. He never measures any of it, to my mother's chagrin, but when my brother and I were teenagers, he taught us how to make his dressing with invented visual cues. The puddle of Worcestershire should be about the size of a quarter; the balsamic, the size of a large-ish nickel, and so on. The measurements here were taken by my mom and uploaded to their own cooking website, and updated by me. But in the spirit of my dad, I hope you'll wing it. Adapted slightly from <strong><a href="http://online-cookbook.com/goto/cook/rpage/000939">Online-Cookbook.com</a></strong>.

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