A beautiful bright green twist on a caesar salad dressing. Add it to salads to combine it with your choice of protein, veg and topping to create your perfect meal-prep dish.
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Serves
4
Egg Yolk
Lemon
Olive Oil
Dijon Mustard
Anchovy
Parsley
Salt
Black Pepper
Serves
4
Egg Yolk
Lemon
Olive Oil
Dijon Mustard
Anchovy
Parsley
Salt
Black Pepper
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Step 1.
Add the yolk to a bowl and lightly whisk. Add a small squeeze of lemon juice, then very slowly add the oil, a trickle at a time, whisking as you go until it’s emulsified into a thick mayo. Add the Dijon.
Step 2.
Add the parsley, mint, basil and anchovies to a blender with the rest of the lemon juice and a splash of water, then blitz into a paste. Tip the paste into the dressing and stir to combine. Taste and season with salt and pepper.
Step 3.
Toss the dressing through a salad or, if meal prepping for the week, transfer to a jar or container and store in the fridge until ready to eat.
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