This recipe for a dressing comes from Nourishing Traditions by Sally Fallon. Use it on any of your CSA salad greens, and store for 24 hours or up to 3 days in the fridge if not using immediately.
- ½ to 1 t Dijon mustard
- 1 T raw wine vinegar
- 1 T fresh lemon juice
- 1 T finely grated Parmesan cheese
- ½ c olive oil
- 1 T expeller-expressed flax oil
- 1 egg yolk
- 2 anchovy filets (we didn’t have these on hand and left them out and it was still really great!)
- 1 clove garlic peeled and mashed
Place all ingredients in a food processor and blend until smooth.