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Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines.
Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. What has worked best for me is lots of delicious fruits and vegetables with smaller portions of the other foods I love.
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