"sam's seafood grill's house salad dressing, a classic"
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Yields1 ServingPrep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins
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Pickled Onion
¼cupTexas 1015 Onion, shaved very thin
½cupVinegar
¼cupSugar
1tbspGrenadine
Dry Ingredients
2tbspDried Oregano
1tbspKosher Salt
1tbspGarlic Powder
1tbspOnion Powder
1tbspRefined Sugar
1tbspdried parsley
1tspblack pepper, ground medium
1tspDried Basil
1tspDried Red Bell Pepper Flakes, slightly ground
¼tspDried Thyme
¼tspCelery Salt
Fromages
2tbspParmesan Reggiano, shaved thin
2tbspMaytag Blue Cheese, crumbled
The Liquids
¼cupSteen's Pure Cane Vinegar
2tbspGood Water
2tbspAtlas Extra Virgin Olive Oil
1tbspKinloch Pecan Oil
1
Place sugar and grenadine in water and whisk to dissolve. Place shave onion in for 1-8 hours. Or overnight.
2
Crush oregano, thyme and bell pepper flakes, then.
3
In a small bowl, mix together the garlic powder, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
4
To prepare dressing, whisk together 1/4 cup cane vinegar, 2 tablespoons water, remove onion from pickling and add, add cheeses and 2 tablespoons of the dry mix. (I like to take the whisk and break up the blue cheese into very small bits) If time permits, let stand an hour as is.
5
To finish, whisk in hard, 2 tablespoons extra virgin olive oil, 2 tablespoons pecan oil.
6
Place salad or chilled vegetables in tall deep bowl and drizzle dressing over in small amounts, then with hands or tongs, mix well, add more if needed. (Point is, don't add too much all at once)
Place sugar and grenadine in water and whisk to dissolve. Place shave onion in for 1-8 hours. Or overnight.
2
Crush oregano, thyme and bell pepper flakes, then.
3
In a small bowl, mix together the garlic powder, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
4
To prepare dressing, whisk together 1/4 cup cane vinegar, 2 tablespoons water, remove onion from pickling and add, add cheeses and 2 tablespoons of the dry mix. (I like to take the whisk and break up the blue cheese into very small bits) If time permits, let stand an hour as is.
5
To finish, whisk in hard, 2 tablespoons extra virgin olive oil, 2 tablespoons pecan oil.
6
Place salad or chilled vegetables in tall deep bowl and drizzle dressing over in small amounts, then with hands or tongs, mix well, add more if needed. (Point is, don't add too much all at once)
AuthorDartagnan