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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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