1 egg white
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
3/4 cup CannaOil, divided
1/4 cup red wine vinegar
1 lemon, juiced
2 tablespoons Worcestershire sauce
2 cloves garlic peeled
1/4- 1/2 cup Parmesan cheese, grated
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
3/4 cup CannaOil, divided
1/4 cup red wine vinegar
1 lemon, juiced
2 tablespoons Worcestershire sauce
2 cloves garlic peeled
1/4- 1/2 cup Parmesan cheese, grated
2 tablespoons Dijon mustard
- In a blender, beat egg white, salt, pepper and sugar until frothy (about 20-30 seconds.)
- While the blender is still on, open the hole in the blender lid and slowly drizzle in 1/2 of the CannaOil (mixture will thicken). With blender still on slowly add the rest of the ingredients (except remaining CannaOil). Blend until smooth.
- Again, slowly drizzle remaining CannaOil while blender is on. The dressing will become thicker again. Pour dressing into a glass jar with a tight fitting lid.
- Refrigerate for up to 1 week.
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