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  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 tsp minced garlic
  • 1/4 tsp salt
  • 2 Tbsp shredded Parmesan cheese
  • 1/2 cup avocado oil
  • 1 lemon
  • 1 anchovy
  • 1 eggs


  1. Juice lemon.
  2. Separate egg white from yolk and discard the white.
  3. Place all ingredients except avocado oil in a blender or food processor.
  4. Pulse a few seconds until blended.
  5. Add the avocado oil, a little at a time, making sure all ingredients are mixing well.
  6. Once blended, store in refrigerator until ready to use.
  7. Serve over Romaine lettuce with croutons, and additional shredded Parmesan or Romano cheese.
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