For the dressing, in a large bowl, whisk the anchovies, if using, garlic, shallot, and lemon juice. Let stand for a few minutes. (If not using the anchovies, mix the garlic and shallot with some salt and let sit for a few minutes until they release their juices, then whisk in the lemon juice.) Whisk in the vinegar, Dijon, and herbes de Provence. Slowly stream the EVOO along the side of the bowl, whisking constantly until the dressing is smooth. Season with salt, if needed.