1 clove garlic, chopped
3 anchovy fillets
1 egg yolks
1 tsp Dijon mustard
1 lemons, juiced

1/4 cup extra-virgin olive oil
1/8 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper

Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

Yield: 5 pints

~12 medium sized beets (ideally, your beets are the same diameter as your jars)
1 cup water
1 cup white vinegar
1 cup sugar

Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

Put beets in boiling water for 30-45 minutes (until they peel easily).

Peel beets. Put in cold water to cool.

While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

This salad dressing recipe is courtesy of Casey Taylor Patten of Taylor Gourmet, a Gourmet Italian Deli in DC. I had it on an arugula and watercress salad at the H Street Freshfarm Market, a few months ago. This dressing is particularly nice on a sweetish salad - strawberries, oranges, goat cheese, red onions, and candied pecans were on the first salad I tried it with. My one note is that if your olive oil is very olivy, it can overwhelm the flavor. Either use a milder oil or forgot the olive oil altogether. I thought it tasted great either way.

I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.

Salad:

4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
5-10 snow peas, washed and sliced into 1/2" wide pieces
5-10 thin strips red pepper
10-20 thin slices carrot (made on grater/peeler)
10ish thin slices cucumber
2 green onions, sliced