MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Atlanta Fish Market Salad Dressing
 Categories: Salads, Dressing
      Yield: 4 Servings
 
    1/4 c  Shallots; chopped
    3/4 c  Red wine vinegar
      1    Pasteurized egg
    1/2 ts Dried oregano
    1/2 ts Dried basil
    1/2 ts Dijon mustard
      1 tb Honey
      3 tb Freshly squeezed lemon juice
     10 ds Tabasco
    1/2 tb Salt
    1/2 ts Black pepper
  1 1/2 c  Olive oil
    3/4 c  Canola oil
 
  Executive chef Robert Holley mixes assorted field greens with
  colored bell peppers, red onions, cucumber, radishes and plum
  tomatoes and tops it with red wine vinaigrette for a vibrant salad
  singing with flavor. Dressing keeps refrigerated for a week.
  
  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.
  
  THE ATLANTA FISH MARKET 265 Pharr Road N.E., Atlanta

  From: Ssmnita
 
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