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In tins or jars) 1 teaspoon red wine vinegar 1 teaspoon lemon juice 5 or 6 dashes of tabasco (more for more, less for less) Zest from 1/2 lemon 1 teaspoon whole grain mustard 1 block parmesan cheese 3 heads of romaine lettuce Freshly cracked black pepper Boquerones (3 per serving/person) For the confit garlic 1 head of garlic, cloves peeled 1 cup canola oil or vegetable oil Prep: Preheat oven to 250F
Potassium: 63mg
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I made the dressing earlier in the day, chopped the lettuce and tomatoes ahead of time and tossed everything together before we ate
Could get me major points too
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