Ports of call salad
8 servings
Ingredients
| Quantity | 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 |
Directions
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