Dressing
3 T olive oil
2 T red wine vinegar
2 t lemon juice
1 t salt
1/2 t sugar
1/2 t oregano
1/4 t ground black pepper
2 cloves garlic, minced
Salad
8-10 C torn romaine or leaf lettuce
3 tomatoes, cut in wedges
1/2 C shredded carrots
1/2 C mild banana pepper rings
1/4 C pitted black olives
1/4 C parmesan cheese.
Combine dressing ingredients- shake well and chill. Combine salad ingredients- pour dressing over and toss.
6-8 servings
Grand Prize- Madison State Journal contest
Pam and Mark really didn't like this dressing. It didn't taste at all llke the dressing we enjoy at our local Ciatti's. I made it late morning in a Tupperware salad mixer. I shook and shook it. I put it in the fridge. I shook it again early in the afternoon. I shook it again before pouring it ine the salad. It didn't blend at all. The oregano and pepper just sat on the top and made the romaine look brown. I used my usual EV oil and everything else was fairly fresh. Maybe I should have put it in the blender and whipped it. Maybe a glass container would have been better to store it in. Maybe the ingredients listed aren't accurate. I did follow the recipe accurately! It had a bad after taste. I was really bummed- I was looking forward to a great salad. If anybody else tries this, please let me know how it turns out.
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Sometimes mixing dressing in a food processor or with a wire whisk will help blend/emulsify the oil and vinegar.
ReplyDeleteFresh herbs would probably be more flavorful than dried.
I'll give this one a try once my new kitchen is up and running.