Mayfair Dressing Recipe St Louis Food
MAYFAIR SALAD DRESSING
Make and share this Mayfair Salad Dressing recipe from Food.com.
Provided by Cheryl Thebeau-Blev
Categories Salad Dressings
Yield 1 batch
Number Of Ingredients 11
Steps:
- A St. Louis tradition. Use a food processor to make dressing.
- Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
- Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
- Add egg and blend again.
- Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
- run processor until dressing is very smooth.
- Correct salt and pepper seasoning.
- This will keep for a week or so if covered tightly and refrigerated.
- If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.
Nutrition Facts : Calories 1414.4, Fat 151.4, SaturatedFat 20.6, Cholesterol 177.3, Sodium 699.8, Carbohydrate 7.8, Fiber 1.2, Sugar 3.9, Protein 11
ST. LOUIS SPINNING SALAD
This recipe was published in St. Louis Post Dispatch in 2009. It was originally a staple at the 'Top of the Tower' restaurant in North St. Louis County which operated from 1964 through to the mid 1980s. This salad was originally prepared table side, and was undoubtedly part of an elegant dining experience!
Provided by GlamAtomic
Categories Greens
Time 15m
Yield 6 Side Salads, 6 serving(s)
Number Of Ingredients 23
Steps:
- Combine Cream Cheese and Blue Cheese and beat until smooth.
- Gradually add water to Cheese mix until it is a 'pouring' consistency.
- Place raw egg (or egg substitute), lemon juice and 1/4 cup Vegetable Oil in blender and blend at medium speed for 15 seconds.
- Slowly increase speed and gradually add remaining 3/4 cup of Vegetable Oil.
- Add Vinegar, Mustard, Paprika, Salt, Garlic Powder, White Pepper, Sugar, Chives, Horseradish and Worcestershire Sauce and blend until smooth.
- In a large salad bowl, mix Iceberg, Romaine and Endive.
- Pour in enough of Cheese Dressing and Oil Dressing to coat greens.
- Sprinkle with chopped egg, season salt and black pepper to taste.
- Toss gently three times.
- Garnish with Anchovy if desired.
Nutrition Facts : Calories 475.9, Fat 47.2, SaturatedFat 10.7, Cholesterol 88.3, Sodium 599.1, Carbohydrate 7.6, Fiber 2.9, Sugar 3.7, Protein 7.3
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