A very forgiving recipe, with lots of tang and garlic to mask the absence of anchovies - everyone absolutely loves it. Adjust to suit your taste. The below makes enough to dress generously a bowl of salad for 6-8 moderate eaters.
Combine and process in food processor until thoroughly blended:
- 3 garlic cloves
- 3/4 - 1 cup mayonnaise
- 1+ tsp dijon mustard
- 1/2 tsp English mustard (dry powder)
- 2 1/2 - 3 tbs red wine vinegar
- 2 tsp worcestershire sauce
- 1/2 - 3/4 cup freshly grated parmesan cheese
- salt and pepper to taste
Then add to the mixture in a thin stream while continuing to process:
1/4 cup light olive oil
Process until mixture is emulsified.
I fry some bacon up and chop it finely, also some french bread croutons, then toss the whole salad with the dressing.
Most people find this a meal.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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