Bon Ton Salad Dressing
Bon Ton Salad Dressing
Based on a recipe from the original owners of the Bon Ton Café in New Orleans. I love this dressing. It was one that was sorely missed by many New Orleanians when their recipe files were washed away by Hurricane Katrina. It is excellent on any greens and makes me think of the dressing used on marinated crab claws. Fabulous with shrimp, and just as terrific as a dressing or marinade for leftover steak. Delicious in a potato salad.
1 egg
1 tsp Creole mustard
1 – 2 tsp salt (really depends on type of salt used)
1-2 tsp black pepper
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp chopped garlic
3 Tbs grated Parmesan cheese, plus extra for sprinkling on salad
1 tsp horseradish
1/2 cup cider vinegar (I start with a little less that 1/2 cup and add to taste – some chefs are bigger acid queens than others. Original calls for 1 cup!)
1 1/2 cup olive oil
huge handful of chopped parsley
Combine all ingredients in mixing bowl, expect olive oil and parsley. Whip until thoroughly mixed. Pour olive oil in slowly, while whipping vigorously (I use an immersion blender). Dress greens, add chopped parsley and additional grated cheese to taste.
Dressing makes about 2 1/2 cups.
