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Cut and mash anchovies: Stack the anchovies on a cutting board and use a chef’s knife to cut crosswise into thin strips. Use a fork to mash the anchovies against the cutting board into a paste. Scrape the anchovies off the board and place them into a small bowl.
Make the salad dressing: Add the minced garlic to the bowl of anchovies along with the mustard and vinegar. Slowly, drizzle in the olive oil into the bowl while simultaneously whisking the ingredients with a fork or a whisk until the dressing emulsifies, with no separation between the mustard, vinegar, and oil. If your bowl slides around on your countertop just set it on top of a towel to prevent it from moving.
Serve or store: I like to make this dressing right before I use it, but you can keep leftovers in an airtight container in the fridge for up to one week. It will solidify; set it out at room temp for 30 minutes before using.