Yield: 8 servings
Measure | Ingredient |
---|---|
2 eaches | Heads romaine lettuce; torn |
1 pounds | Yellow squash; cut into julienne strips |
½ cup | Chopped fresh parsley |
3 eaches | Egg yolks |
½ cup | Peanut oil |
1 cup | Mayonnaise |
¼ cup | Buttermilk |
2 tablespoons | Parmesan cheese; grated |
½ teaspoon | Dry mustard |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 tablespoons | Vinegar |
1 tablespoon | Lemon juice |
1½ teaspoon | Worcestershire sauce |
¼ teaspoon | Hot sauce |
½ clove | Garlic; minced |
1 ounce | Anchovy fillets; minced |
Combine first 3 ingredients in a large salad bowl, tossing well.
Beat egg yolks until thick and lemon colored. Add oil, 1 tablespoon at a time, to egg yolks, beating constantly until mixture begins to thicken. Add mayonnaise and buttermilk, beating until smooth. Add remaining ingredients, and beat until smooth. Toss dressing with salad.
"High-Life at Palm Beach" _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-09-95