Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 cup | Red wine vinegar |
| 1 teaspoon | Sugar |
| Juice of one lemon | |
| 1 tablespoon | Salt |
| 1 tablespoon | Ground black pepper |
| 1 tablespoon | Worcestershire sauce |
| 1 tablespoon | Dry English mustard |
| 1 | Clove garlic, minced |
| 1 cup | Olive oil |
| 3 cups | Salad oil |
Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.
Note: This dressing can be varied in numerous ways. Fresh dill, tarragon, or rosemary can be added. This can be used as a base for Ranch, Caesar or Thousand Island dressings; it is also a marvelous marinade for vegetables, meats, or fish that are to be broiled or grilled.
Suggested Drink: Red Tail Ale
TASTE SHOW #TS1G22 CLASSIC CALIFORNIA SALADS (Recipe Courtesy of The Brown Derby)