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Coddled Egg And Anchovy Salad

Nutrition per serving    (USDA % daily values)
CAL
2096
FAT
743%
CHOL
234%
SOD
90%

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Ingredients for 2 servings

2-3 small heads of butter lettuce

1 small fennel bulb, finely sliced

1 sprig of rosemary

1 clove of garlic

4-5 anchovy fillets (packed in oil), chopped

1/2 tablespoon of dijon mustard

1 tablespoon of fresh-squeezed lemon juice

1/4 cup of vegetable oil

1/4 cup of olive oil

1 egg (at room temperature)

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