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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is my Husbands Concoction and it is our family's favorite... its spicy and zippy and creamy! All measurements are in close proximity of what he does, I had to guess as he was making it as he is just a pincher and a dasher... Ingredients:
4 egg whites |
1/2 cup parmesan cheese (grated) |
1/4 cup lemon juice |
2 -4 garlic cloves (depends on how garlicky you like it) |
1 teaspoon worcestershire sauce |
3 dashes hot sauce |
2 tablespoons capers |
1 teaspoon dry mustard |
salt (dash or two) |
pepper (dash or two) |
1/2 cup light canola oil (or sunflower oil and the 1/2 cup is an estimate) |
Directions:
1. IN a blender or Food Processor blend together the first 8 ingredients until well combined.
2. Now Remove the top, keeping the blender/processor going on its lowest speed and gradually add the oil in a thin stream.
3. Keep adding oil until your dressing gets to your desired consistency. I find that the more oil you add - the thicker and creamier the dressing gets.
4. Cover and Refrigerate 2 hours - up to 4 days.
5. This recipe takes 10 minutes to make top to bottom.
6. I don't like my salad drenched in dressing so for me this makes about 5 Family Sized salads.
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