Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: a st. louis tradition. use a food processor to make dressing. blanche onion and celery very briefly (5-10 seconds) in boiling water and drain. combine everything except eggs and oil in processor and blend for 2 or 3 seconds. add egg and blend again. then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing. run processor until dressing is very smooth. correct salt and pepper seasoning. this will keep for a week or so if covered tightly and refrigerated. if parmesan cheese is used in salad, do not add until the salad is tossed with dressing.

Target recipe: wrap this mix, a bag of croutons, a tube of anchovy paste and instructions, and you've got an imperial gift. spread lemon rind on paper towel. microwave on high for 4 to 4-1/2 minutes or until dry, stirring several times, or dry for 1 day at room temperature. combine with cheese, oregano, mustard, pepper, garlic powder and cayenne. refrigerate in airtight container for up to 1 month. makes 3/4 cup, enough for 3 salads. salad: whisk 1/3 cup vegetable oil, 1/4 cup mix, 3 tbsp lemon juice, 2 tbsp light mayonnaise and 1 tsp anchovy paste. toss with 12 cups romaine.