| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Salads |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Real mayonnaise |
| 2 |
tb |
Wishbone Italian Dressing |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Juice from jar of sliced; dill pickles |
| 1/2 |
ts |
Salt |
| 1 |
|
Raw egg |
| 1/4 |
ts |
Black pepper; coarse ground |
INSTRUCTIONS
In order, place 1st 7 ingredients in blender. Puree for 10 seconds or until
all ingredients are incorporated. Pour dressing into top of double boiler
that has been sprayed with non-stick spray. Over simmering water while
constantly stirring and scraping the pan with a rubber spatula, cook
dressing until it has the consistency of buttermilk. (Don't boil the water
rapidly or the egg will scramble). Transfer to glass container and store in
refrigerator until cool Serve over romaine lettuce and croutons, preferably
from the La Madeleine bakery from which this copy cat recipe was copied.
Add a generous sprinkling of Kraft Parmesan cheese and toss. Source: Gloria
Pitzer
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