Add the yolk to a bowl and lightly whisk. Add a small squeeze of lemon juice, then very slowly add the oil, a trickle at a time, whisking as you go until it’s emulsified into a thick mayo. Add the Dijon.

Add the parsley, mint, basil and anchovies to a blender with the rest of the lemon juice and a splash of water, then blitz into a paste. Tip the paste into the dressing and stir to combine. Taste and season with salt and pepper.

Toss the dressing through a salad or, if meal prepping for the week, transfer to a jar or container and store in the fridge until ready to eat.