From June/July 2014 issue
By: Melissa Joulwan-

Serves 4


  • 1-1/2 pounds yucca root
  • 2 large eggs, separated into whites and yolks
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1-1/2 tablespoons ghee or coconut oil, melted
  • 1/2 tablespoon dried parsley flakes
  • 2 cloves garlic
  • 6 anchovy fillets (packed in olive oil)
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons plus 1/2 cup light-tasting olive oil
  • 3 romaine hearts, roughly torn
  • salt and black pepper


PREHEAT the oven to 350ºF

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