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In a small bowl, combine the minced anchovy paste, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, and salt. Whisk together until the mixture is uniform and the anchovy is fully incorporated.
While whisking constantly, add the olive oil in a very thin, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon and hold together without separating.
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