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Anchovy Dressing for Salad

1 Clove Garlic; peeled, sliced
1 Stalk celery; sliced
1/2 md Onion; sliced
1 cn (2-oz) flat anchovies
3 Whole eggs
2 c Salad oil
1 ts Freshly ground black pepper
1 ts Accent
1/2 ts Sugar
1/4 c Prepared mustard
1 tb Lemon juice

Put garlic, celery, onion, anchovies, mustard, lemon juice & spices in blender & whirl for about 2 seconds. Add eggs & blend again. Add 2 cups oil, 1/4 cup at a time, blending between additions; then blend a few seconds more after all the oil has been added. Makes about 1 quart. Serve on romaine, spinach or head lettuce with crisp toasted croutons.

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