14 Ingredients
  • 2 extra-large egg yolks, at room temperature
  • 2 teaspoons Dijon mustard, at room temperature
  • 1 tablespoon chopped garlic (3 cloves)
  • 2 anchovy fillets, drained
  • 1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
  • Kosher salt and freshly ground black pepper
  • 3/4 cup good olive oil
  • 1/4 cup canola oil
  • 1/2 cup freshly grated Italian Parmesan cheese
  • 4 to 5 large, firm, ripe red summer tomatoes, preferably heirloom
  • 1/2 teaspoon fleur de sel
  • 2 tablespoons capers, drained
  • 1/4 cup julienned fresh basil leaves
  • 2-ounce chunk of Italian Parmesan cheese, shaved with a vegetable peeler
Nutrition
665
33% daily value
4 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

100% 65

Saturated

62% 12

Trans

- 0

Monounsaturated

- 42

Polyunsaturated

- 9

Carbs

3% 10

Carbs (net)

- 8

Fiber

9% 2

Sugars

- 5

Sugars, added

- 0

Protein

28% 14

Cholesterol

43% 129

Sodium

27% 638

Calcium

38% 382

Magnesium

9% 37

Potassium

9% 437

Iron

8% 2

Zinc

13% 1

Phosphorus

41% 285

Vitamin A

18% 160

Vitamin C

35% 32

Thiamin (B1)

8% 0

Riboflavin (B2)

15% 0

Niacin (B3)

9% 1

Vitamin B6

17% 0

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

23% 1

Vitamin D

5% 1

Vitamin E

63% 9

Vitamin K

45% 55
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