Mayfair Dressing Recipe St Louis Food

MAYFAIR SALAD DRESSING

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.

ST. LOUIS SPINNING SALAD

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.