Print Options:

Sam’s Seafood Grill House Dressing

Yields1 ServingPrep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

"sam's seafood grill's house salad dressing, a classic"

START ONE DAY IN ADVANCE!
Pickled Onion
 ¼ cup Texas 1015 Onion, shaved very thin
 ½ cup Vinegar
 ¼ cup Sugar
 1 tbsp Grenadine
Dry Ingredients
 2 tbsp Dried Oregano
 1 tbsp Kosher Salt
 1 tbsp Garlic Powder
 1 tbsp Onion Powder
 1 tbsp Refined Sugar
 1 tbsp dried parsley
 1 tsp black pepper, ground medium
 1 tsp Dried Basil
 1 tsp Dried Red Bell Pepper Flakes, slightly ground
 ¼ tsp Dried Thyme
 ¼ tsp Celery Salt
Fromages
 2 tbsp Parmesan Reggiano, shaved thin
 2 tbsp Maytag Blue Cheese, crumbled
The Liquids
 ¼ cup Steen's Pure Cane Vinegar
 2 tbsp Good Water
 2 tbsp Atlas Extra Virgin Olive Oil
 1 tbsp Kinloch 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)

7

Serve on chilled plates immediately.