My Caesar Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cloves Fresh Garlic (peeled)
- 4 whole Anchovy Fillets
- 2 Tablespoons (up To 3 Tablespoons) Dijon Mustard
- 1 Tablespoon Balsamic (or Red Wine) Vinegar
- 1/2 whole Lemon, Juiced
- 1/2 cup Olive Oil
- 1 teaspoon Worcestershire Sauce
- 1 dash Salt
- Generous Black Pepper, to taste
- 1/4 cup Freshly Grated Parmesan Cheese
Instructions
- Place anchovies into a blender or food processor. Throw in garlic, Dijon Mustard, Worcestershire and vinegar. Next, add lemon juice. Give it a good mix.
- Pulse the processor or blend on low speed for several seconds. Scrape the sides. With the food processor or blender on, dizzle olive oil into the mixture in a small stream. Scrape the sides, and mix it again to thoroughly combine.
- Add salt, black pepper and Parmesan cheese. Pulse the whole thing together and mix until thoroughly combined.
- Refrigerate the dressing for a few hours before using it on the salad.
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