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Nantucket Cove Salad Dressing

Source of Recipe

Friends


Recipe Introduction

Remembered fondly by the loyal customers that followed this seafood restaurant in the move to Clayton, the county gov't area in the suburbs from the Central West End neighborhood in the city. Like so many of the great service oriented restaurants this closed a few years ago....their thankful of live lobsters in the lobby was entertainment for many a child as they waited for a table.. Use a food processor or blender to make this, of course the usual warnings about using uncooked eggs apply to this recipe...do NOT keep this longer than a day if you use fresh eggs, could use 3/4 cup pasteurized egg substitute and keep up to 7 days...

List of Ingredients

4-5 ribs celery [no leaves]
4 cloves garlic, peeled
1 Tab. horseradish mustard
3 large fresh eggs
1 envelope Good Seasons Italian Dressing mix
1 Tablespoon Anchovy Paste [optional]
3/4 cup olive oil
3/4 cup canola oil



Recipe

Cut celery into 1" pieces, drop into feeding tube with garlic, process until minced...add mustard, eggs, mix and anchovy paste...pulse to combine...turn on processor and slowly add oils through tube until creamy...
Serve over torn Romaine Hearts with seasoned croutons...a nice addition is crumbled bleu cheese from Nauvoo, Illinois and cooked crab meat