This is absolutely to DIE for!
Whisk together, and add to salad just before serving:
- 1/2 c olive oil
- 1 tin anchovies (I use 1 tsp paste – from dairy aisle)
- 1 lg garlic clove (I use more, of course)
- 1 1/2 tsp worcestershire sauce (only gluten free in the USA) Lea & Perrins in Canada is NOT distilled, and includes malt vinegars so definitely NOT gluten free. In the states it IS distilled, and is fine for celiacs to consume.
- 1/8 tsp dry mustard
- 3 Tbsp lemon juice
- ground pepper to taste
- 1 cottled egg (means warmed up in a bowl of warm water)
- 6 tablespoons shredded Parmesan (I use the gold ol’ dried powdered stuff in the can!)
Absolutely divine! (I know that if you’re not French, the anchovies seem like an odd ingredient – and this dressing is actually the only reason that I buy the stuff – but it is not the same with out it!)
Broccoli & Toasted Almonds
About Cathy Tibbles
This salad dressing sounds delicious! I have a hard time finding a home made salad dressing that I really enjoy! I am a bit skeptical about the anchovies but I will definitely have to try it. One of my favorite toppings on any summer salad is ranch flavored cheese curds. It is such a light flavor and wonderful combination or substitute of the normal cheese you would add to the salad. If you haven’t tried it, you should! I be it would be great on this salad as well. I will have to try it tonight and get back to you!
Can’t say that I’ve had much experience with ANY cheese curds at all. Ricotta is a stretch for me! lol Why don’t you email me for a review of your product? (if it is gluten-free of course!)