Ingredients:
- 2 egg yolks
- 1 tbsp fresh lemon juice
- 2 tsp anchovy paste (or more to taste)
- 1 tsp dijon mustard
- 1 garlic clove, pressed or minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 olive oil
- 1/4 cup peanut oil, grapeseed or avocado oil
- 2 tbsp grated parmigiano reggiano
In a medium bowl, whisk together the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt and pepper until smooth.
While whisking continuously, add in the oil in a thin steady stream. You want to add it slowly so that it emulsifies. Take your time and remember to whisk continuously. You can adjust the flavors at this point. You may want to add more lemon juice or anchovy paste or mustard depending on your preferences.
The dressing should have a thick texture. Stir in the cheese.
This stew tastes a lot like a chili without the heaviness of a lot of beans and beef. I recommend it garnished with chopped avocado, sour cream, shredded cheese, fresh lime, crushed tortilla chips and chopped cilantro. 
We all love dark chocolate in my household. Today, at the store, I discovered some organic 72% cacao Dark Chocolate Chunks. I made these brownie bites which are rich in chocolate flavor but quite light and moist since there is hardly any flour. You could easily substitute almond flour, coconut flour or even a gluten free flour to make them gluten free. Warning; only for dark chocolate lovers!
Katherine