I used this for an intimate catering event after winter broke. I used an olive/canola oil mix, and used just over half of the recommended amount. I also eliminated the egg yolk, and used two whites. I cut some cantaloupe and honeydew for the salad, saved the juice, and processed it with the rest of the mixture. Due to the sweetness of the dressing, I recommend juxtaposing a spicy aromatic with a side dish; in my case I curried up some sauteed sugar snap peas. Make sure your guests know you used raw egg products!
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