St. Louis Spinning Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3 ounces cream cheese, softened
• 3 ounces blue cheese, crumbled
• 6 tablespoons water
• 1 raw eggs or 1/2 cup egg substitute
• 4 1/2 teaspoons lemon juice
• 1 cup vegetable oil, divided
• 1/4 cup red wine vinegar
• 1/4 teaspoon prepared mustard
• 3/4 teaspoon paprika
• 3/4 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 tablespoon sugar
• 2 teaspoons chives, snipped
• 1 -2 tablespoon prepared horseradish
• 1 1/2 teaspoons worcestershire sauce
• 6 cups iceberg lettuce leaves, torn
• 3 1/2 cups romaine lettuce leaves, torn
• 1 cup endive, leaves
• 1 hard-boiled egg, chopped
• season salt, to taste
• ground black pepper, to taste
• anchovy fillet (optional)

Recipe

• 1 combine cream cheese and blue cheese and beat until smooth.
• 2 gradually add water to cheese mix until it is a 'pouring' consistency.
• 3 place raw egg (or egg substitute), lemon juice and 1/4 cup vegetable oil in blender and blend at medium speed for 15 seconds.
• 4 slowly increase speed and gradually add remaining 3/4 cup of vegetable oil.
• 5 add vinegar, mustard, paprika, salt, garlic powder, pepper, sugar, chives, horseradish and worcestershire sauce and blend until smooth.
• 6 in a large salad bowl, mix iceberg, romaine and endive.
• 7 pour in enough of cheese dressing and oil dressing to coat greens.
• 8 sprinkle with chopped egg, season salt and black pepper to taste.
• 9 toss gently three times.
• 10 garnish with anchovy if desired.