We usually massage this very lemon-y dressing into kale and add a flurry of Parmesan cheese for a tasty kale Caesar, but we’ve drizzled it over roasted and grilled veggies, grain bowls, and white fish, too. I’ve made it with whatever I have on hand — fresh garlic, frozen garlic, anchovy paste, and jarred anchovies that I chopped into a smooth paste with some salt — all work beautifully depending on what’s available or how much effort you want to put into chopping. There have even been times I’ve forgotten to zest the lemon before juicing it, and it was still great. It’s a forgiving dressing that always delivers in flavor, so give it a whirl if you need to liven up your next salad.