fatty, spicy—or all three!—can add extra
flavor and satisfaction to simple ingredients
and still be healthy. Many of these recipes are
equally at home on a meat-and-vegetables
sauté or a crisp, fresh salad.
OLIVE OIL MAYO
Perfect for tuna, seafood, and egg salad—and
the basis for creamy dressing for tossed
salads; makes about 1½ cups. From Well Fed:
Paleo Recipes for People Who Love to Eat.
1 large egg · 2 Tbsp lemon juice · ¼ cup plus
1 cup light-tasting olive oil (not extra-virgin!)
· ½ tsp dry mustard · ½ tsp salt
Place the egg and the lemon juice in a blender
or food processor, cover, and allow to come to
room temperature, 30 minutes. Add ¼ cup oil,
mustard, and salt, blend on medium speed
until the ingredients are combined. With the
motor running, drizzle in the remaining 1 cup
oil in a very thin stream; this should take