Category : Salads
Author : Lovebear
Hits : 10444
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Date : 13/12/2001
1 2 oz (56g) tin anchovies, drain on paper towels, use half in dressing and reserve half for salad 1 large lemon, juiced 4 large cloves garlic 1/2 tsp (2 ml) Dijon mustard 2 dashes Worchestershire sauce 1 splash red wine vinegar 1 fresh egg, raw or coddled 1 cup (225 ml) light, extra virgin olive oil fresh-ground black pepper, to taste
In a blender, combine all ingredients except olive oil. Blend until smooth, but not too long. With blender running, add olive oil in a gradual stream. Continue blending until oil is completely incorporated. Best if chilled before use. Servings: 4Comments:This is a theme and variation on the Fairmont Hotel "Squire Room" recipe. Everyone who has tried it has raved about it! Romaine must be well-chilled and dry. All ingredients may be adjusted to suite taste. I usually use 1/2 the oil the recipe calls for to reduce fat. Remainder of anchovies may be rough chopped or left whole to serve at table. I always use shredded parmesean and homemade croutons for this salad. Serve in well-chilled bowls or plates.
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