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
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