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
Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.
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Serves
4
Egg Yolk
Lemon
Olive Oil
Dijon Mustard
Anchovy
Parsley
Salt
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
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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