Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the

garlic turns pale gold. Remove from the heat and let cool. Mash the egg yolks. Add the

Splenda, lemon juice and fish sauce. Beat in the garlic and oil. Toss with the salad,

lightly pressing the ingredients together.

Delightful Parmesan Escarole

Note: Serves 8 , Total Carbohydrates: 90. You can use chicory in place of escarole. The

braising mellows the flavor and gives the greens a silky, rich texture.

Ingredients:

Tbsp. olive oil

cup thinly sliced onion

large heads escarole, washed, dried and cut into 2-inch (5-cm) strips

cloves garlic, minced

Tbsp. chopped fresh rosemary

tsp. grated lemon zest

/2 cup dry white wine

/2 cup chicken stock

salt and pepper to taste

/2 cup freshly grated Parmesan cheese

Preheat the oven to 325ºF (165ºC). In a large frying pan, heat the olive oil over medium

heat. Add the onion and sauté until lightly browned. Add the escarole and garlic and

cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken

stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow

baking dish. Cover and place in the oven. Bake for 40-50 minutes, until most of the

liquid is absorbed. Remove the dish from the oven and increase the temperature to

00ºF (200ºC). Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake

until the top is golden brown and crisp.

MISCELLANEOUS

Spicy Corn Chips

Crunchy, delicious, low-carb – and not drenched in fat. The dough needs to be rolled

out and cut into chips. It is fairly easy to do but takes a little time. The results are highly

rewarding. This recipe makes relatively mild chips; increase the spices to suit your

taste.

Healthy Low Carb Recipes