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INGREDIENTS 2 hard cooked egg yolks juice and zest of one lemon 1 Tablespoon fresh tarragon leaves, minced pinch each of salt and pepper 1/2 cup olive oil DIRECTIONS Mash together egg yolk, lemon zest, juice and tarragon until a paste forms. Add salt, pepper and oil. Stir until combined. Serve immediately or cover and refrigerate until serving. Note: The egg yolk makes the dressing thick and creamy, plus it adds protein. Copyright © 2012 Stefanie Samara Hamblen |
