I bust out many different variations of this salad dressing. Sometimes, I chop the garlic and anchovy. Or I melt them together over medium heat. But this particular version is the most foolproof because it's the easiest to emulsify. The trick is to make a smooth paste out of the garlic and anchovy. This takes time. This takes arm strength. Don't give up. Additionally, the shallots should be chopped finely. <br /> <br />I do two parts oil to one part vinegar. This makes some people pucker. This makes my mouth explode with umami joy. Dip a leaf of lettuce in. Taste. Set aside for a few minutes. Taste again. There is no perfect balance here. Just the one that makes you happy. Adjust accordingly.

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