In a medium bowl, whisk together all ingredients except for the garlic cloves and anchovy filet. Whisk for a good 60 seconds, until well combined.
Add the whisked mixture to a food processor along with the garlic coves and anchovy filet. Blend until completely smooth.
Refrigerate for a minimum of one hour prior to serving, it will thicken upon standing.
Store the dressing in an airtight container in the refrigerator for up to a week
You may consider using 1/4 cup regular olive oil with 1/4 cup light olive oil.If the salad dressing is thicker than you’d prefer, add one teaspoon of water and stir well to combine. Repeat until you’ve attained your desired consistency. (Just tread lightly and add small amounts at a time.)These mason jars make perfect storage containers for homemade dressing.