Comment: This dressing is a great accompaniment to any salad that features seafood, especially our Shrimp and Pasta Salad (see above).
4 anchovy fillets 1 tsp granulated garlic 1 egg yolk OR 1/4 cup egg substitute 1 and 1/2 cups extra virgin olive oil 1/4 cup red wine vinegar 1 tbsp chopped parsley salt and freshly ground black pepper to taste granulated garlic to taste
In bowl of a food processor, add egg yolk or egg substitute and blend 1–2 seconds. With processor running, drizzle in olive oil in a slow, steady stream until well emulsified and thick. Slowly add anchovies, 1 teaspoon granulated garlic, vinegar and parsley and blend until smooth. Adjust seasonings to taste using salt, pepper and additional granulated garlic. Refrigerate until ready to use. Shake well before serving.