Signature Salad Dressing

Post image for Signature Salad Dressing

Signature-Salad-DressingNot one of Oprah’s best recommendations.  From her show What Ya Cookin’, Nashville? back in 2003, I printed out a salad dressing recipe by a local home cook named Dee.  “This garlicky salad dressing will add pep to all kinds of leafy greens!”  Oprah raved!  Hack, hack, it coated my tongue with oil and garlic.  But it had good bones, so I reworked until I thought it was much better.  And I renamed it because it was originally called “Sensation Salad Dressing,” and it wasn’t.

This recipe is also one-fourth the size given, still enough dressing for one crowd-sized salad, or maybe four nights of just Larry and me.  It is handy to have a homemade dressing recipe because A) you run out, B) you get tired of what’s in the refrigerator door or C) arriving at a pot luck with salad dressing you made from scratch makes people think you are a good cook.

Take the recipe and change a few things yourself, it is OK.  A tad Dijon mustard.  Or minced fresh basil.  A teensy speck of homegrown rosemary would be good, too.

Signature Salad Dressing

  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon
  • 4 ounces freshly grated Romano cheese
  • 1 tsp. minced garlic
  • 1/2 tsp. sugar
  • 1/8 tsp. fresh cracked pepper
  • Kosher salt to taste
  • 1/2 tsp. Worcestershire sauce

Combine all in a clean jar with screw-top cap, shake to blend.  Store in the refrigerator, shake before dressing your salad.  Makes 1 cup.

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{ 1 comment… read it below or add one }

1 Jeremy Spencer June 22, 2015 at 7:50 pm

I don’t know what Oprah’s recipe was, but Sensation Salad dressing originated from Baton Rouge in the 60’s at a restaraunt on Florida Blvd… There are a few local versions:

1 quart:

6 oz Romano cheese
1/3c bleu cheese crumbles
3/4c fresh lemon juice
1/4c white vinegar
2.25 tsp salt
1/4c olive oil (NOT extra virgin)
1.25c SALAD oil (NOT olive oil)
1 tsp finely minced garlic
1/2 to 3/4 tsp fresh cracked black pepper

Combine all of the ingredients except the salad oil. Blend with immersion blender and pour in the salad oil until well blended. When all of the oil is added, move the blender around to be sure it is well blended without lumps. If the dressing separates overnight, remix with the immersion blender.

Here’s a version from the Baton Rouge City Club:

City Club of Baton Rouge
Yield: 1 quart

1.5 egg yolks (1/2 oz or 1Tbl + 1tsp)
4tsp chicken BASE
1Tbl + 1tsp Worchester sure
2.5Tbl salad mustard (the yellow kind)
2Tbl minced garlic
11Tbl blue cheese dressing
3/4tsp freshly ground black pepper
2 cups salad oil (NOT olive oil)

Mix ingredients on stand mixer at speed “two” until incorporated while adding oil and a slow steady stream, toss with a Romain/iceberg mix. Mix ingredients on stand mixer at speed “two” until incorporated while adding oil and a slow steady stream, toss with a Romaine/iceberg mix. Add about a teaspoon of lemon juice per individual salad, then garnish with cherry tomatoes, lemon, parmesan cheese, and croutons.

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