We sit down and talk with good friend Kim about her health journey - from a very strict, successful diet to adding in workout routines. (see below for recipe)
email Kim: kmut0125@gmail.com
Use a wooden bowl and put a little salt and pepper at the bottom.
1 good sized garlic clove and 1 anchovie filet. Smash with fork to create a paste like texture.
1/2 cup olive oil
1/4 cup red wine vinegar(also have used apple cider vinegar)
2 Tbsp lemon juice
2 tsp Worcestershire sauce
1 Tbsp mustard (yellow or spicey-your choice-switch it up from time to time)
1 raw egg yolk(opitional)
Mix together. Add romaine, crutons and locetelli cheese and toss.
A couple pointers:
-this is a staple in our house and my biggest request for parties, i usually make a bigger batch and save in my fridge and use throughout the week.
-Lately I haven't been making it in our wooden bowl but using our food processor. If you choose this, start w/ salt,
pepper, garlic, anchovie and grind. Then add the rest. Be careful not to blend too much to emulsify the oil. Just a few taps on the button to mix.
-If the anchovie really freaks you out, omit it! :) But trust me, you wont taste it and it helps w/ the flavor.
-I have been omitting the egg yolk lately solely to try to lessen the calories and also so I can keep the dressing longer in the fridge without worry if its spoiled.
Instagram & Facebook: @doingliferadio
www.doingliferadio.com
email: doingliferadio@gmail.com
Intro Music: "Your UpBeat Life" by Melodality (used with permission)
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