| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Dressing |
12 |
Servings |
INGREDIENTS
| 3 |
ts |
Salt |
| 2 |
ts |
Ground black pepper |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Lemon juice |
| 1/3 |
c |
Tarragon vinegar |
| 1/4 |
c |
Olive oil |
| 1 3/4 |
c |
Vegetable oil |
| 1 |
|
Clove garlic; bruised |
| 1 |
|
Hard-boiled egg; separately rub white and yellow through sieve (optional) |
|
|
Capers (optional) |
INSTRUCTIONS
In a bowl, mix salt, pepper, dry and Dijon mustards, lemon juice, vinegar
and stir well. Slowly add oils and beat until creamy consistency. Add
garlic. After tossing salad, dust with eggs. You may add capers to
dressing. Yield: 3 bottles.
JUDY BURROW (MRS. LARRY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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