Ingredients
1 head garlic
4 anchovies, chopped
2 tablespoons parsley, chopped
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
3/4 cup extra-virgin olive oil
1/4 cup vegetable oil
Salt and pepper
Cucumbers, peeled, seeded and sliced
Tomatoes, sliced
Preparation
Halve head of garlic crosswise and wrap in foil, cut side up. Roast in a 450° oven until tender, about 45 minutes. Let cool, then squeeze cloves into a medium bowl. Add anchovies; mash with a fork into paste. Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.
