Categories: Salads 
      Yield: 1 servings 
  
    1/4 c  Red wine vinegar 
    1/4 c  Lemon juice 
      1    Egg yolk 
      2    Anchovy fillets 
      1 ts Dijon mustard 
    1/2 ts Worcestershire sauce 
    1/4 c  Grated Parmesan cheese 
    1/3 c  Olive oil 
    1/3 c  Salad oil 
  
  COMBINE ALL INGREDIENTS except the oils in a blender or food processor and 
  blend until mixed. Running your machine on low to medium speed, slowly add 
  the oils in a steady stream until incorporated. (NOTE: If dressing becomes 
  too thick after the oils are added, thin it out with up to 2 tablespoons 
  water).  Makes 1 1/2 Cups