Ports Of Call Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 each: Heads romaine lettuce, torn
1/2 tsp: Dry mustard,
1 lbs: Yellow squash, cut into
1/2 tsp: Salt,
-julienne strips,
1/4 tsp: Pepper,
1/2 cup: Chopped fresh parsley,
2 tbsp: Vinegar,
3 each: Egg yolks,
1 tbsp: Lemon juice,
1/2 cup: Peanut oil,
1 1/2 tsp: Worcestershire sauce,
1 cup: Mayonnaise,
1/4 tsp: Hot sauce,
1/4 cup: Buttermilk,
1/2 centiliter: Garlic, minced
2 tbsp: Parmesan cheese, grated
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" _Companys 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
Source from luhu.jp
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" _Companys 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
Source from luhu.jp
Tags
Salads