Dogged vinaigrette 1 clove garlic 4 anchovies, chopped salt 1/4 teaspoon mustard 1 teaspoon lemon juice 1 tablespoon red wine vinegar 1 teaspoon white wine vinegar 1/3 to 1/2 cup olive oil Pound the garlic and anchovy and a tiny pinch of salt in a mortar with a pestle or on a cutting board. Add it to a bowl with the mustard, lemon juice, and vinegars. Let it sit for 5 minutes. Whisk in the olive oil. Dress tough leaves with this and some vim and vigor. Make sure to massage it through the leaves.
