8 oz. salad oil
3 1/2 oz. wine vinegar (Regina, if available)
2 tsp. salad herbs (Spice Island, if available)
1 egg, raw
8 tbsp. almonds, blanched & sliced
8 tbsp. Parmesan cheese, grated
Romaine lettuce
Iceberg lettuce
Spinach or leaf lettuce, if desired

Blend first 4 ingredients thoroughly in mixer at low speed for about 10 minutes. Chill. Roast almonds until brown. Cool. Tear lettuce, Romaine and spinach or other greens (do not cut) into bowl (one fist-full per serving). Add almonds, cheese and approximately 8 ounces of dressing. Stir thoroughly. The more you stir, the better it is. (It is better to put in too little dressing and then add as necessary to achieve a glistening appearance with NO dressing left over in the bottom of the bowl.) If you have dressing standing in the bottom, add more greens. Salad should be thoroughly blended and glistening, but not soggy or limp. Can not over-emphasize the necessity for thorough mixing.

If you make a quantity of the dressing and want to store it for a long time, you can eliminate the egg. Dressing will hold at refrigerator temperature for considerable time. Shake well before pouring because it separates readily in the bottle. Serves 8.