Recipe - Justins Salad Dressing

1 lg Clove garlic
Salt to crush garlic
One fourth cup Olive oil
1 teaspoon Louisiana hot sauce
2 teaspoon Lea & Perrins Worcestershire
sauce
1 tablespoon Lime or lemon juice; fresh
2 teaspoon Wine vinegar
2 tablespoon Creole mustard or poupon

Quantity: About One half cup

Source: "The Justin Wilson Gourmet and Gourmand Cookbook," c. 1984

Using a fork in a wooden bowl, crush garlic with salt. Pour in olive oil
and mix well. Combine with other ingredients in order listed, mixing well
after each one. Use with green tossed salad or bean salad.

Posted to TNT Recipes Digest by "Michael G. Sooter" msooter@llion.org on
Mar 2, 1998