Anchovy dressing for salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove Garlic; peeled, sliced | |
| 1 | Stalk celery; sliced | |
| ½ | medium | Onion; sliced |
| 1 | can | (2-oz) flat anchovies |
| 3 | Whole eggs | |
| 2 | cups | Salad oil |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Accent |
| ½ | teaspoon | Sugar |
| ¼ | cup | Prepared mustard |
| 1 | tablespoon | Lemon juice |
Directions
Put garlic, celery, onion, anchovies, mustard, lemon juice & spices in blender & whirl for about 2 seconds. Add eggs & blend again. Add 2 cups oil, ¼ cup at a time, blending between additions; then blend a few seconds more after all the oil has been added. Makes about 1 quart. Serve on romaine, spinach or head lettuce with crisp toasted croutons.
Source: THE BLISS OF COOKING RETURNS, FT. BLISS OFFICER'S WIVES CLUB >From Glen Hosey's Recipe Collection Program, hosey@...
Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 01:39:23 -0400 From: "Glen G. Hosey" <hosey@...>