Yield: 4 servings
|1 cup||Red wine vinegar|
|Juice of one lemon|
|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)