My mother's salad dressing was always tart.  Actually, sometimes it was so sour it made me wince.  I find the following dressing has that tartness, but also the creaminess that I like in a salad dressing. I'm not sure mom would have approved of this twist on her version, but whether you use this on a salad or for dipping your favorite vegetables, I hope you will approve.

Ingredients

 2 tablespoons chopped shallots
Grated zest of 1 lemon plus 2 tablespoons lemon juice 
1 tablespoon Dijon mustard 
1 1/2 teaspoons anchovy paste 
1 hard-boiled egg 
1 hard-boiled egg yolk 
1/2 cup olive oil 
Kosher salt and freshly ground black

Instructions