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ATLANTA FISH MARKET SALAD DRESSING
"Executive chef Robert Holley mixes assorted field greens with colored bell peppers, red onions, cucumber, radishes and tomatoes and tops them with red wine vinaigrette for a vibrant salad singing with flavor. The dressing keeps refrigerated for a week."
1/4 cup chopped shallots
3/4 cup red wine vinegar
1 pasteurized egg
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Dijon mustard
1 tablespoon honey
3 tablespoons (1 ounce) freshly squeezed lemon juice
10 shakes Tabasco
1/2 tablespoon salt
1/2 teaspoon black pepper
1 1/2 cups olive oil
3/4 cup canola oil
In a food processor or container, combine shallots, vinegar, egg, oregano, basil, mustard, honey, lemon juice, Tabasco, salt and pepper. With the motor running or while mixing, slowly add olive and canola oils to form an emulsion.
Makes 3 cups
Per tablespoon: 94 calories (percent of calories from fat, 99), no
protein, 1 gram carbohydrates, no fiber, 10 grams fat, 4 milligrams
cholesterol, 76 milligrams sodium.
Source: Executive chef Robert Holley, Atlanta Fish Market to Atlanta Journal-Constitution, March 28, 2002
"Executive chef Robert Holley mixes assorted field greens with colored bell peppers, red onions, cucumber, radishes and tomatoes and tops them with red wine vinaigrette for a vibrant salad singing with flavor. The dressing keeps refrigerated for a week."
1/4 cup chopped shallots
3/4 cup red wine vinegar
1 pasteurized egg
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Dijon mustard
1 tablespoon honey
3 tablespoons (1 ounce) freshly squeezed lemon juice
10 shakes Tabasco
1/2 tablespoon salt
1/2 teaspoon black pepper
1 1/2 cups olive oil
3/4 cup canola oil
In a food processor or container, combine shallots, vinegar, egg, oregano, basil, mustard, honey, lemon juice, Tabasco, salt and pepper. With the motor running or while mixing, slowly add olive and canola oils to form an emulsion.
Makes 3 cups
Per tablespoon: 94 calories (percent of calories from fat, 99), no
protein, 1 gram carbohydrates, no fiber, 10 grams fat, 4 milligrams
cholesterol, 76 milligrams sodium.
Source: Executive chef Robert Holley, Atlanta Fish Market to Atlanta Journal-Constitution, March 28, 2002
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Thank You To All Who Contribute
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!