C R A B M E AT S A L A D W I T H V I O L E T ’S D R E S S I N G V I O L E T ’S D R E S S I N G
1 e g g p l us 1 e g g yo l k s 1 ½ cu ps veg e t a b l e o il 1 c up g re en o nio ns ½ c up c a n ne d to m ato s a u ce 1 ta b l e s p o o n w hite v in e g a r 2 ta b l e s p o o n s s u g a r 1 te a sp o on w hite p e p p e r 1 te a sp o on m ince d g a rl ic 1 te a sp o on ho t p e p p e r s a u ce ¼ te a sp o o n re d p e p p e r ½ te a sp o o n s a l t
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In a food processor, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed. Refrigerate until ready to use. This recipe makes about three cups. C R A B M E AT S A L A D
1 p ou n d l u m p c ra b m e at 1 c up coa r s e l y c ho p p e d ro m aine let t u ce 1 c up p e e l e d c ho p p e d to m ato es ¾ c up ch o p p e d ce l e r y 1 ½ cu ps Vio l e t ’s D re s s in g 4 l a rg e l e t t u ce l e ave s Fre sh l y g ro u n d p e p p e r to t aste Prepare Violet’s dressing. In a medium size bowl combine the crabmeat, romaine lettuce, tomatoes, celery and 1½ cups of Violet’s Dressing. Serve on a bed of lettuce, sprinkle with fresh ground pepper.
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