Phyllis requested….here you go.
(makes 2 cups)
3 garlic cloves
½ C grated parmesan (Di Giorno is fine)
1 ½ t Dijon
1 t anchovy paste
2 t white balsamic vinegar
2 t Worcestershire sauce
1 ½ C mayonnaise
1 T chipotle puree
½ t salt
1 t pepper
2 T olive oil
Using a food processor, drop garlic through feed tube while machine is running. Stop machine, scrape down sides and add remaining ingredients. Process until smooth. Dressing will hold in the refrigerator for 5-6 days.
This is so good that you will want to slather it on everything! And, no raw egg. Mayo works well.
Wonderful and Delicious Salad; I just had this for lunch today at the Cafe after one of the most perfect 4th of July Parades I have ever been to! I bought one for my husband “to go” and he loved it too.
Glad you liked the salad. Yes, Comfort parades are a slice of small-town life!
Looking for recipe for today’s special
Caesar salad with grilled shrimp
The recipe is on the blog under the salad section: “Si Sir Salad with Shrimp”
Ooops! Found the Chipotle mix recipe with the Chocolate Chipotle pie. Thanks. Love your blog!!
Hello and thanks for the comments. On the highlupa, I simply puree a can of chipotle peppers in adobo sauce. If needed, you can add a smidge of water to form a smooth puree. The “chipotle sauce” for the chocolate tart has hoisin in it. Little different. Now that I think of it, that concoction might just be better. Thanks for the tip! Enjoy.