Carpaccio Dressing
A light dressing built on olive oil and sugar-free soy sauce adds beneficial fats, gentle salinity, and bright acidity without excess carbs. A small amount of lemon keeps the flavor fresh and works especially well with fish, mushrooms, and seafood carpaccio.
Combine olive oil (20 g), sugar-free soy sauce (10 g), lemon juice from lemon (10 g), and salt (1 g). Whisk with a fork until lightly emulsified and serve at once with fish, mushroom, or seafood carpaccio.
If you want a brighter flavor, let the dressing stand for 5 minutes before serving. Use it immediately or keep it refrigerated for no longer than one day because fresh lemon juice changes aroma quickly.
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