Ports of call salad

8 servings

Ingredients

Quantity Ingredient
2 eaches Heads romaine lettuce; torn
1 pounds Yellow squash; cut into julienne strips
½ cup Chopped fresh parsley
3 eaches Egg yolks
½ cup Peanut oil
1 cup Mayonnaise
¼ cup Buttermilk
2 tablespoons Parmesan cheese; grated
½ teaspoon Dry mustard
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Vinegar
1 tablespoon Lemon juice
1½ teaspoon Worcestershire sauce
¼ teaspoon Hot sauce
½ clove Garlic; minced
1 ounce Anchovy fillets; minced

Directions

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.

"High-Life at Palm Beach" _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-09-95

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