My Caesar Salad - PCOS-Friendly Recipe

Name: My Caesar Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: PCOS-Friendly
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

Servings: 4

Lunch

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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Nutrition per Serving

Ingredients

Instructions

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