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3

oil-packed anchovy fillets

1

small garlic clove

⅓

cup extra-virgin olive oil

3

Tbsp. fresh lemon juice

1

Tbsp. mayonnaise

1

tsp. Dijon mustard

2

Tbsp. finely grated Parmesan, plus shaved for serving

Kosher salt, freshly ground pepper

1½

lb. mixed tomatoes, sliced, quartered, or halved

½

cup basil leaves

Source : food