Recipe: Orange and Onion Salad

ORANGE AND ONION SALAD

FOR THE DRESSING:
2 tbsp sugar
1/2 tbsp salt
1 tsp tarragon
1/2 tsp Dijon mustard
1/4 tsp ground black pepper
2 dashes Tabasco sauce
1/3 cup vinegar
1 egg yolk*
3/4 cup vegetable oil
FOR THE SALAD:
1 head romaine lettuce
7 oz mandarin oranges, drained
toasted sliced almonds

TO PREPARE THE DRESSING:
Place sugar, salt, tarragon, mustard, black pepper, and Tabasco in blender. Slowly add vinegar and blend well. Add egg yolk and with blender running slowly add oil. Blend until desired consistency. Refrigerate dressing in a jar for 1 hour before using to blend flavors. Shake well before using.

TO PREPARE THE SALAD:
Arrange lettuce and mandarin oranges on 4 salad plates. Top with dressing or serve dressing on the side. Top with toasted almonds.

Servings: 4

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*Editor's note:
Cooking Egg Yolks for Use in Recipes

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. Source: American Egg Board