La Chatelaine Salad Dressing

In order, place first seven ingredients in blender. Puree for 10 seconds or until all ingredients are incorporated.

Pour dressing into top of double boiler that has been sprayed with non-stick spray. Over simmering water while constantly stirring and scraping the pan with a rubber spatula, cook dressing until it has the consistency of buttermilk. (Don't boil the water rapidly or the egg will scramble).

Transfer to glass container and store in refrigerator until cool. Serve over romaine lettuce and croutons, preferably from the La Madeleine bakery from which this copy cat recipe was copied. Add a generous sprinkling of Parmesan cheese and toss.

Recipe Source: Gloria Pitzer