A delightful and creamy Italian-style salad dressing that pairs perfectly with fresh greens.
Combine the grated parmesan cheese, sugar, egg, mayonnaise, and Italian seasoning in a blender.
Blending ensures a smooth and uniform mixture.
Transfer the mixture to the top of a double boiler and stir in the olive oil.
Stir constantly to prevent the egg from curdling.
Cook over gently boiling water, whisking until the mixture thickens and the egg is fully cooked.
The dressing is ready when it coats the back of a spoon.
Chill the dressing in the refrigerator for several hours or overnight.
Chilling allows the flavors to meld together.
In a large mixing bowl, combine the spinach, iceberg lettuce, and romaine lettuce.
Tear the greens into bite-sized pieces for easier eating.
Toss the greens with the chilled dressing until lightly coated.
Use just enough dressing to moisten the greens without making them soggy.
Top the salad with sliced onion and radish for added crunch and flavor.
You can add other toppings like croutons or shredded cheese for variety.
Serve the salad immediately and enjoy.
Serve with a side of breadsticks or soup for a complete meal.
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