Frank's Recipes! The Atlanta Fish Market Salad Dressing

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The Atlanta Fish Market Salad Dressing

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.

Makes 3 cups

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.

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.