Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: mash garlic and salt together for dressing. place in bowl. add parmesan, lemon juice, mayonnaise, anchovy paste, dijon, worcestershire sauce and tabasco. stir until blended. whisk in oil in a slow, steady stream to form an emulsion. season with salt and pepper, chill. toss with romaine lettuce and top with extra parmesan cheese.