3 anchovies or 1 teaspoon anchovy paste (Optional)
3 cloves garlic
1/2 cup parmesan cheese
2 lemons, juiced (1/2 cup)
1/8 teaspoon worcestershire sauce
1/8 cup capers and juice
2 drops tobasco sauce
1 tablespoon dijon mustard
1/4 cup olive oil
Mix all ingredients except the olive oil in a food processor or blender. Add the olive oil in a slow stream and mix well. Serve on a bed of romaine lettuce.
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.