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Recipe Category: Dip
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Ingredients
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (60 ml) olive oil
- 1 teaspoon pepper
- 1 1/2 teaspoons worcestershire sauce
- 1 clove garlic, peeled and smashed
- 1/2 teaspoon salt
- 1 raw egg
- 1/2 cup (50 g) grated Parmesan
- 2 inches (5 cm) anchovy paste (You could use an anchovy fillet or two if you prefer, but anchovy paste is handier, and it keeps forever in the fridge.)
Method
- Put everything in a blender, run it for a minute, and toss with one really huge Caesar salad- dinner-party-sized-or a couple of smaller ones
- Use it up pretty quickly and keep it refrigerated because of the raw egg
Makes 8 servings
- Each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein
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