Bloody mary dressing
Posted by bettyboop50 May 28, 2001
Yields: 1 1/2 cups
1/4 cup red wine vinegar
1 tablespoon Lea & Perrins Worcestershire Sauce
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1/2 teaspoon dried basil
1/2 teaspoon anchovy paste, optional
2 garlic cloves, finely chopped
2/3 cup olive oil
1 large ripe tomato, peeled, seeded and chopped
Salt and pepper, to taste
In a food processor or blender, combine vinegar, Worcestershire sauce, lemon juice, horseradish, basil, anchovy paste and garlic. Pulse until just blended. With motor running slowly, drizzle in olive oil. After all the oil has been incorporated, add the tomato and blend until finely chopped. Season to taste.
Tip: Serve over the mixed greens, sliced vine ripe tomatoes, cooked asparagus, and sprinkle with chopped celery. The sauce is also delicious over cooked green beans.
Try Bloody Mary Dressing as a dipping sauce; your guests will love its refreshing taste.
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