Instructions:

Commander's Palace Garlic-Anchovy Salad Dressing

Here is a wonderful salad dressing I received from my buddy Bill in New Orleans. I finally made it earlier this week and decided it was good enough to keep. It is from the Commanders Palace Restaurant.....the famous training grounds of many great chefs.

He is a neighbor of the Brennan's and every now and again they share some of their recipes with him. This is a variation of a Caesar Salad. It looks awful, but please try it as the garlic and anchovies are blended in just the right proportions to "balance" each other..........

2 ounces anchovy fillet
12 cloves garlic, mashed
1 egg
1/4 medium onion, chopped
1/2 cup Parmesan, fresh, grated
1 1/2 teaspoons black pepper, coarsely ground
2 tablespoons red wine vinegar
1/2 cup plus 2 tablespoons olive oil
Salt and pepper to taste

The anchovy are packaged in small tins. Two ounces is about 12 fillets or 2 tablespoons.

Place all except oil in food processor.

Process and add oil slowly while processor is running.

Adjust salt and pepper if needed.