Safari Club Bombay Dressing

By MelanieAnn

If you’d like to experiment with another version of Bombay salad dressing, here’s one from the Safari Club, a popular Houston eatery of the 1960s. The recipe was printed in the Houston Chronicle. Serve the dressing over iceberg wedges or your favorite mix of greens.

Makes about 2 cups

Ingredients

• 3 cloves garlic, mashed
• 1-inch length anchovy paste from a tube, mashed
• 1 egg yolk
• Juice of 1 lemon
• 1 Tablespoon Worcestershire sauce
• 3/4 cup dry white wine
• 3/4 cup olive oil
• 3 avocados, halved, pitted, and peeled
• Salt and white pepper
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

In a bowl, whisk together the garlic, anchovy paste, and egg yolk until well-blended. Add the lemon juice, Worcestershire sauce, and wine and whisk to combine. Slowly add half of the oil, whisking briskly until the mixture combines. Press the avocado halves through a medium-mesh sieve into the bowl and whisk to combine. Whisk in the remaining oil. Season with salt and pepper, then fold in the Parmesan. Serve right away.