From June/July 2014 issue
By: Melissa Joulwan- meljoulwan.com
- 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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