I am lucky to live near the Grey Moss Inn, one of the most beautiful restaurants in San Antonio, which also has the most amazing wine list in the area. I love to eat there whenever I can, and this dressing is one of the reasons. After tasting it the first time, I once again found myself in a restaurant kitchen asking for the recipe. The chef graciously agreed. Try it tossed with tender romaine hearts, or spoon over asparagus (page 145), tomatoes, or steamed green beans.
Recipe information
Yield
makes about 1 3/4 cups
Ingredients
Preparation
Step 1
In the work bowl of a food processor, place the onion and garlic. Process until pureed, scraping down the sides of the work bowl once or twice. Transfer to a medium mixing bowl and add the mayonnaise, lime juice, vinegar, salt, and pepper. Whisk together until thoroughly blended.
Step 2
Use at once or store in a tightly covered container in the refrigerator for up to 1 week.
