INGREDIENTS:

¾ Cup     Extra Virgin Olive Oil  
¾ Cup     Parmesan cheese  
1 T          Garlic minced  
2 tsp       Dijon mustard  
4              Lemons, 5T juiced
3              Limes, 2T juiced  
2 tsp        Worcestershire   
1 bunch  Small broccoli florets, blanched and shocked off  
2 Cups     Carrots, shredded  
1 lb          Tuna fish (or 3 cans drained)  
                 Salt and pepper to taste

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METHOD:

1. Whisk first 7 ingredients in a large bowl

2. Add broccoli florets, carrots, salt and pepper. Mix lightly.

3. Add tuna and mix again very lightly (don’t over mix).

4. Good for several days refrigerated. Enjoy! 

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TIP:

• Make sure the broccoli stems are removed and florets cut very small. Take your time, this salad is worth it. 

• Always use the best quality ingredients. It makes a difference.