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Lime and Balsamic Vinaigrette

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“It sounds like a weird combination....but it actually works really well! I served this over butter lettuce, cherry tomatoes and avocado....which we all devoured!!! The egg yolk will thicken the dressing. Directions are included on how to pasteurize the egg.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the olive oil, lime juice, balsamic vinegar, sugar, black pepper and salt in blender and pulse for 30 seconds.
  2. Add the egg yolk and blend for an additional 30 seconds.
  3. Note: If you are not comfortable eating raw eggs, you must first pasteurize the egg. Heat 1 yolk in 1/4 cup of liquid from the recipe, and 1/2 sugar over very low heat in a small skillet, stirring constantly. At the first sign of thickening, remove the pan from the heat, keep stirring, and immediately dip the pan bottom into a larger pan of cold water to stop the cooking.

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