Anchovy Dressing for Salad

  • 1 Clove Garlic; peeled, sliced
  • 1 Stalk celery; sliced
  • 1/2 md Onion; sliced
  • 1 can (2 oz.) flat anchovies
  • 3 Whole eggs
  • 2 cup Salad oil
  • 1 tsp Freshly ground black pepper
  • 1 tsp Accent
  • 1/2 tsp Sugar
  • 1/4 cup Prepared mustard
  • 1 Tbsp Lemon juice image placeholder

Put garlic, celery, onion, anchovies, mustard, lemon juice and spices in blender and whirl for about 2 seconds. Add eggs and blend again. Add 2 cups oil, 1/4 cup at a time, blending between additions; then blend a few seconds more after all the oil has been added. Makes about 1 quart. Serve on romaine, spinach or head lettuce with crisp toasted croutons.

Submitted by: Recipe Group Member