I have a question about step 6 on the recipe "Bagna Cauda Salad" from amanda. It says:
"In a mortar and pestle (or in a mini food processor or blender), pound the anchovy, garlic, and a large pinch of salt to a paste. Slowly beat in the lemon juice, followed by the olive oil, adding it in drops so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed."
can i use anchovy paste? or is that illegal? also, what would be a similar amount of paste per anchovy, if substitution is legal?