Yield: 3 1/2 cups

4 to 5 ribs of celery (without leaves)

4 cloves garlic, peeled

1 tablespoon horseradish mustard

3 eggs (see note)

1 (0.7-ounce) envelope Good Seasons Italian salad dressing mix

1 tablespoon (1/2 tube) anchovy paste

3/4 cup olive oil

3/4 cup canola oil

1. Trim celery; cut into 1-inch pieces. With motor running, drop garlic cloves and celery pieces down feed tube of food processor. Process until minced. Add mustard, raw eggs, salad dressing mix and anchovy paste; pulse to combine. Turn on processor; slowly add oils through feed tube. Process until creamy.

2. Serve over torn romaine lettuce with seasoned croutons.

Per 2-tablespoon serving: 114 calories; 12g fat; 23mg cholesterol; 1g protein; 1g carbohydrate; trace fiber; 115mg sodium; 7mg calcium.

Note: If eating raw eggs is a concern, use Davidson's eggs, which are pasteurized in the shell. If using unpasteurized eggs, dressing should be consumed the day it is made. Otherwise, leftovers can be covered and refrigerated for several days.