member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Genia Revels      

Recipe Categories:

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |