GRANE’S DRESSING FOR GREENS

1 egg, coddled 1 minute	
3/4 cup oil
3 tbs fresh lemon juice	
1/2 tsp pepper
1 tsp garlic powder, or 1 large clove garlic, crushed
1 tbs Worcestershire sauce	
1/4 c grated Parmesan cheese

Place coddled egg in blender and blend until thick and yellow.  
Turn blender to low and add salad oil very slowly in a thin steam.  
Blend until sauce emulsifies and thickens.  Turn machine up to "mix" 
or "blend" and add all remaining ingredients.  Blend only until thick 
and smooth.  Place in a tightly covered jar and refrigerate for at 
least 2 days.  This dressing will keep under refrigeration for 2 weeks.
Note:  The co-innkeeper suggests a salad of lettuce, spinach, fresh 
mushrooms and thinly sliced red onion.  Toss with dressing, top with 
croutons and serve.

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