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Ports Of Call Salad

Yield 8 servings

Ingredients

  • 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

How to Make It

  1. Combine first 3 ingredients in a large salad bowl, tossing well.

  2. 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.

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