Culinary SOS: Guido’s in West LA shares its salad dressing recipe

Makes: 3 cups

2 1/2 teaspoons chopped fresh tarragon

1 1/2 teaspoons chopped fresh oregano

1 small fresh bay leaf, chopped

1 1/2 teaspoon minced garlic

1 1/2 teaspoon finely chopped or ground anchovy

1 egg

2 1/2 tspl Dijon mustard

2 1/2 tsp. lemon juice, from about 1/2 lemon

1 1/2 tsp. Worcestershire sauce

2 2/3 cups oil

1 1/2 Tbsp. red wine vinegar

1 1/2 Tbsp. balsamic vinegar

3/4 tsp. salt, or to taste

3/4 tsp. pepper, or to taste

Using a mortar and pestle, finely grind the tarragon, oregano and bay leaf. Add the garlic and grind. Add the anchovy and work the mixture until the anchovy is ground and mixed with the other flavorings. Remove the mixture to a large bowl.

Add the egg to the bowl and beat the mixture well with a whisk to combine. Beat in the mustard, lemon juice and Worcestershire. Slowly drizzle in the oil, whisking constantly to emulsify the dressing.

Whisk in the red wine and balsamic vinegars, then season with salt and pepper. Taste, adjusting the seasonings and flavorings as desired. This makes a scant three cups dressing, which will keep, covered and refrigerated, 3 to 5 days.

Each 2 tablespoons: 221 calories; 0 protein; 1 g carbohydrates; 0 fiber; 24 g fat; 2 g saturated fat; 8 mg cholesterol; 0 sugar; 114 mg sodium

Note: Although many recipes, such as this dressing, call for raw eggs, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them.