1/8 cup shallots, sliced
1/8 cup cooking oil
3 tablespoons Dude Food Fire Southwest Spice Blend
5 cloves garlic
3 anchovies
½ cup grated pecorino cheese
¼ cup red vinegar
1/8 cup lemon juice
1/8 cup Worcestershire
4 ounces liquid egg product or 2 whole eggs
1 ½ cup extra virgin olive oil
1 teaspoon salt
Directions:
Saute shallots and oil over medium heat for 1 minute. Add spice blend and cook for 1 more minute. Turn off heat, set aside and let cool.
In a blender, add garlic, anchovies, pecorino cheese, vinegar, lemon juice, and Worcestershire. Blend until a smooth and silky paste puree. Add the shallot/spice mixture and turn blender to medium high. Add egg product and blend on medium-high speed for 30 seconds. Turn blender down to medium speed. Slowly stream in half of the oil and let blender go to create the emulsification. Return blender to medium-high speed then gradually add rest of the oil. Stir in salt and taste. You may prefer the dressing to be more salty and need to add more. Store in a sealed mason jar or other container. If you use liquid egg product, it will be good for 4 or 5 days. If you use fresh eggs, it will stay fresh for 2-3 days.
I like to serve this dressing tossed with romaine lettuce halves that I grill slightly on the grill to give char marks. Before serving sprinkle with a little extra pecorino cheese and spice blend for an extra kick. You can also sprinkle the spice blend over fried tortilla strips for a southwest-style crouton topper.