As we approach the 4th of July I offer up this Summer recipe special.
There are salad dressings and there are salad dressings. I mean think about all the restaurant and restaurant chain salad dressings that you have either experienced personally or have had friends rave about. Dressings that have spawned internet searches and questions to waiters and copy cat posts all over the web.
So I'm throwing my hat on the ring. This dressing is one that everyone should make. It's a definite winner with any kind of Greek salad with salty feta and kalamata olives and to be honest it's best in the "Crack Salad" I will post later.
But this dressing is just good and I've tried it in very many salads. Mixed it into mexican bean salads with Mexican cheese and added it to pasta sauce. I've also stirred it into forbidden black rice for a delicious side dish. It's an umami bomb and when mixed with the right ingredients it becomes unstoppably good.
It's a play on a vinaigrette with an all American ingredient which takes it over the top. But no one will know it's in there. So make it, and watch the smiles spread as people taste it on your salad of choice.
All American Vinaigrette "aka Crack Dressing"
2 small shallots
1/2 cup really good sherry vinegar
2 cups picked fresh oregano ( must be fresh)
2 tablespoons lemon juice
big pinch of salt and pepper
2 cups good quality olive oil
3 heaping tablespoons or so French's Yellow Mustard ( Must be French's)
Place shallots and vinegar in a food processors and pulse till minced
Add oregano and pulse till smooth paste
add lemon juice and salt and pepper and pulse
With motor running slowly add the olive oil till combined
Add mustard 1 tablespoon at a time pulsing till the dressing is emulsified
Add mustard ( Note: You may use it all or not use it all. You might need a little more but till you can taste the oil is balanced out and the dressing is smooth and tangy tasting keep adding. You'll taste it when it's sharp and perfect but not overly mustardy. You don't want that.)