- 2 lemons
- 4 anchovy fillets packed in oil, drained, finely chopped
- 1/2 cup olive oil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
- Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
- Do ahead: Dressing can be made 4 days