Category : Salads
Author : Lovebear
Hits : 10242
Rating :
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.
Carambola Selection
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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