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For dressing 1/4 cup red-wine vinegar 2 1/2 tablespoons minced shallot 2 teaspoons Dijon mustard 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt Rounded 1/2 teaspoon anchovy paste 1 cup extra-virgin olive oil 1 1/2 teaspoons minced fresh thyme 1 1/2 tablespo [...]
Read the recipe at epicurious.com
