Anchovy Paste Dressing

Anchovy Paste Dressing

Ingredients:
1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. anchovy paste
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 tbsp. dry mustard
3 cloves garlic, crushed
2 tbsp. flour
2 cups milk
2 egg yolks

Directions:
salt and fresh ground pepper to taste
Combine mustard, flour, salt and pepper in top of double boiler. Stir in milk.
Beat in egg yolks. Simmer over gently boiling water until mixture thickens. Remove
from heat. Stir in Worcestershire, Tabasco, garlic, anchovy paste, vinegar and oil. Mix
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
well. Chill until ready to serve.
Wash and dry lettuce. Break into pieces. Toss with dressing to coat leaves.
Sprinkle with bacon and croutons and cheese. Toss lightly again. Serve with red
Zinfandel wine.
Curried Salad
6 cups mixed garden vegetables (try celery slices, carrot strips, cauliflower,
green and red peppers, turnip strips).
Steam vegetables for 5 minutes. Drain and cool.
Dressing: