Green Green Dressing with a Little Salad

Ingredients

• For the dressing (makes about one cup):
• 1 egg, at room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• Juice of 1/2 a lemon
• 2 medium green onions, roughly chopped
• 2 medium stalks of green garlic, roughly chopped
• 3 anchovy filets from a 2-ounce tin (save the rest for the salad)
• Anchovy oil from the 2-ounce tin of anchovies
• 3/4 cup neutral oil, such as vegetable or canola
• For a salad:
• 1 romaine lettuce heart torn into bite-size pieces
• 6 thin slices English cucumber
• 1 large radish, thinly sliced and cut into moons
• 1 hard-boiled egg, chopped
• Remaining anchovies from the 2-ounce tin

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