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Recipe: Atlanta Fish Market Salad Dressing

Salads - Salad Dressings
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
MsgID: 1435049
Shared by: Betsy at Recipelink.com
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