At the west side of what was the Rainbow pier and now is our cities mega fish tank , sat a diner catering to pre-flower children” vegetarians. (for our culinary students that means Hippies)

That’s where "Borass Hank Caesar" first fantasized on a salad dressing that could be bottled and sent out with the seamen. In those days most ships carried herb and fresh vegi gardens on the second deck, showered with bright neon grow lights powered by diehard batteries.

Self contained by the always happy smiling flower children who loved their greens, a dressing while on the high seas would be a blessing.

Now that’s a story of being in the right place at the right time!

Ingredients:

1 tbl. Mayo, the good stuff

1/2 cup olive oil

1 tbl. Lemon juice

1/4 cup water

1 1/2 tbl. Parmesan cheese, fresh grated

2 tea . Dijon mustard

1 tbl . Worchestershire sauce

1 tbl. Garlic, crushed

1/2 tea, black pepper, crushed fresh

Add all this junk except the olive oil to your " oooh baby " food processor and go for it. Slowly add the oil in a steady stream to emulsify. Do not add all at once this will break the dressing. That’s a culinary “no no“ for all you cooking school students out there.