Sclafani Salad Dressing

1 cups salad oil (vegetable oil)

1 egg

5 ounces ketchup

2 ounces Lea & Perrins Worcestershire

1/3 cup horseradish

1/3 cup Creole Mustard

2 teaspoons red wine vinegar

2 anchovy filets

1 teaspoon garlic

1 teaspoon salt

1/2 teaspoon black pepper

pinch cayenne

pinch crushed red pepper

Set the oil aside.  Combine the remaining ingredients in a food processor and blend.  Slowly add in the oil while blending.

Sclafani Salad

2 cloves garlic

pinch of salt

fresh ground black pepper

2 anchovies

1 boiled egg, peeled

2 Tablespoons parsley, chopped

1 Tablespoon balsamic vinegar

1/2 lemon , juiced

3 Tablespoons olive oil

1 teaspoon lea & perrins worcestershire

1 cup Sclafani Salad dressing

1 Creole tomato, cut into wedges

1/2 red bell pepper, chopped

1/2 cup celery, chopped

8 boiled shrimp, peeled

8 Kalamata olives, pitted

4 green olives, halved

1 boiled eggs, peeled and quartered

3 cups romaine or iceberg lettuce

In a large wooden salad bowl add the garlic and salt.  With the tines of a fork, smash the garlic and salt into the sides of the bowl to form a paste. Add the anchovy and mash with the fork to form a paste.  Add in the balsamic, olive oil, worcestershire, and hot sauce and whisk with the fork. Add the egg and mash with the fork and blend into the dressing.  Add the dressing and blend well. Add the remaining ingredients and toss to coat.  Divide all ingredients evenly.

Serves 4 small salads or 2 large salads.