Ports Of Call Salad

Oxmoor House
8 servings


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2 heads romaine lettuce, torn
1 pound yellow squash, cut into julienne strips
1/2 cup chopped fresh parsley
3 egg yolks
1/2 cup peanut oil
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons grated Parmesan cheese
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vinegar
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 garlic clove, minced
1 ounce anchovy fillets, minced


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.

Created date

February 2010