This recipe supposedly originated at the famed Mayfair Hotel in St. Louis.
Course
Salad
Cuisine
American
Ingredients
1⁄3 stalk celerychopped
1⁄4 medium onionchopped
1clovegarlicchopped
4whole anchovies
1 1⁄2 teaspoons lemon juice
1/2teaspoonpepperfreshly ground
1/2teaspoonMSG(umami seasoning)
1/2teaspoonsugar
2/3teaspoonDijon mustard
1whole egg
2/3cupvegetable oil
salt and pepper to taste
Instructions
Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain. Using a food processor, combine all of the ingredients (except eggs and oil) in a processor and blend for 2 or 3 seconds.
Add egg and blend again. With processor on, slowly drizzle in the oil to make creamy mayonnaise type dressing.
Continue to run food processor until dressing is creamy and smooth. Store tightly covered in the refrigerator.
Note: If Parmesan cheese is used in the salad, do not add the cheese until the salad greens are tossed with dressing.