Salad Dressing recipes?!
Salad Dressing recipes?
In Italian restaurants they usually have a House dressing. It is almost always a reddish color. It is tangy but has a hint of sweet. I tried making a Red Wine vinaigrette using a recipe off of the internet and it was awful. It called for red wine vinegar, olive oil and dijon mustard. Yuck...it did not come close.. It is not Catalina dressing. I have tried it. It is a vinaigrette. Does anyone have any homemade vinaigrette dressings that they think would come close or some that they would want to share
Answers:
Could you try the same recipe, but use balsamic? Balsamic is sweeter than plain red wine vinegar. And that dressing is a staple in Italian restaurants. My recipe is from epicurious.com, and I add a bit of honey on top of it. So it's tangy and sweet at the same time. But it comes out more brown than red. But it's good!
I know that dressing, but don't like it. It's tomato-based. I would dry a good homemade French or vinaigrette and adding pureed tomatoes to it.
Brown Derby Special French Dressing
1/4 C. Water
1/4 C. red wine vinegar
1/2 tsp. sugar
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/2 clove garlic, minced
1/4 C. olive oil
3/4 C. vegetable oil
Combine all ingredients. Chill. Shake well before serving.
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SIMPLE VINAIGRETTE
1 1/2 tablespoon Dijon mustard
1/4 cup good vinegar (cider, champagne, etc)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Whisk together the mustard, vinegar, olive oil, salt, and pepper to make a vinaigrette. You can also sub lemon juice for the vinegar to make a lemon vinaigrette.
Maybe this is what your looking for
1 cup olive oil
1/2 cup red wine vinegar
1 teaspoon minced garlic
1 clove garlic, whole
3/4 teaspoon sesame seeds
3/4 teaspoon parsley flakes
1/2 teaspoon celery salt
1/2 teaspoon italian seasoning
1/2 teaspoon minced onions
1/4 teaspoon onion powder
1 small white pearl onion or cocktail onion, whole
Combine all ingredients EXCEPT the whole garlic clove and whole onion and blend thoroughly.
Test a sample, and adjust or add seasonings to taste.
Place the clove and onion in the cruet or container that you plan to keep this dressing in.
Refrigerate, and shake well before serving.
I agree with the earlier poster about it being a tomato based vinegarette. I woudl use a standard vinegarette recipe, but add one smashed garlic clove as well as tomato sauce until until you get the desired taste and consistency. I have also seen people take the sundried tomatoes preserved in olive oil and run them through a food processor and add to this mixture as a part of the oil.