INGREDIENTS:
2 extra-large egg yolks, at room
temperature
2 tsp dijon mustard, at room
temperature
1 Tbsp chopped garlic, (3 cloves)
2 anchovy fillets, drained
½ cup freshly squeezed lemon juice (2 to 3 lemons)
Kosher salt and freshly
ground black pepper
¾ cup organic olive oil
¼ cup avocado oil
½ cup freshly grated Italian Parmesan
cheese
METHOD:
Place the egg
yolks, mustard, garlic, anchovies, lemon juice, 1 ½ teaspoons kosher salt, and 1
teaspoon pepper in a food processor fitted with the steel blade and process for
15 seconds. Combine the olive and avocado oils in a glass measuring cup. With
the food processor running, slowly pour the oils in a thin stream down the feed
tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to
combine. This recipe yields two cups salad dressing. Store in the refrigerator.
