Category: Salads

2 tbsp Dijon style mustard

2 tbsp Pureed garlic

2 cup Parmesan cheese, grated

4 tbsp Rose's Lime Juice

1 1/2 cup Red wine vinegar

1 Cuervo gold tequila

1/2 cup Worcestershire sauce

2 cup Olive oil

8 Anchovy fillets

In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, worcestershire sauce, mustard and 1/2 cup olive oil.



Add vinegar to the paste and pulse, slowly drizzling in remaining oil. Season with freshly cracked black pepper.



Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes Digest V4 #225 by roy@indy.net (Roy) on Aug 26, 1997