In a medium bowl, mash the anchovies and garlic with a fork to form a paste. Add the lemon juice and mustard and stir until well incorporated. Slowly whisk in oil until it starts to emulsify. Taste and add salt and pepper as desired. Makes about 1 cup of dressing.
Serving ideas: over bitter greens (radicchio, kale, arugula, belgian endives) with freshly grated parmesan, dress a nicoise salad or as a dip for crusty bread