Anchovy Dressing and Tart Green Salad

This is my classic dressing with a tart and savory twist.  It is simple to make and quite tasty.

Ingredients
Four anchovy fillets
1/3 cup olive oil
Three cloves garlic, roughly chopped
Juice from one lemon
One tablespoon Dijon mustard (preferably Maille)
One tablespoon brewer's yeast flakes
One teaspoon sea salt
One head of escarole (or a mix of escarole, radicchio, and romaine; just make sure the majority of your greens are from the chicory family), cut or torn into bite size pieces, washed and dried.
Optional: one cup of fresh basil leaves

Making the Dressing
In a small sauce pan put the oil, anchovies and garlic.  Heat on low until the anchovies are fully melted and the garlic has just started changing colors.  Let cool.

In a glass jar put lemon juice, salt, mustard, and brewer's yeast.  Mix thoroughly.

Pour the cooled oil mixture into the jar.  The level of the lemon juice mixture and olive oil mixture should be identical; if they are not adjust as needed (by adding either olive oil or lemon juice).
Put the lid on the jar and shake vigorously to emulsify.

Dress your salad in a large salad bowl and
Enjoy!