Salad Dressing recipes?

Question

In Italian restaurants they usually have a House dressing. It is almost always a reddish color. It is tangy but has a hint of sweet. I tried making a Red Wine vinaigrette using a recipe off of the internet and it was awful. It called for red wine vinegar, olive oil and dijon mustard. Yuck...it did not come close.. It is not Catalina dressing. I have tried it. It is a vinaigrette. Does anyone have any homemade vinaigrette dressings that they think would come close or some that they would want to share

Answer 1

Could you try the same recipe, but use balsamic? Balsamic is sweeter than plain red wine vinegar. And that dressing is a staple in Italian restaurants. My recipe is from epicurious.com, and I add a bit of honey on top of it. So it's tangy and sweet at the same time. But it comes out more brown than red. But it's good!

Answer 2

I know that dressing, but don't like it. It's tomato-based. I would dry a good homemade French or vinaigrette and adding pureed tomatoes to it.


Brown Derby Special French Dressing

1/4 C. Water
1/4 C. red wine vinegar
1/2 tsp. sugar
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/2 clove garlic, minced
1/4 C. olive oil
3/4 C. vegetable oil

Combine all ingredients. Chill. Shake well before serving.
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SIMPLE VINAIGRETTE

1 1/2 tablespoon Dijon mustard
1/4 cup good vinegar (cider, champagne, etc)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Whisk together the mustard, vinegar, olive oil, salt, and pepper to make a vinaigrette. You can also sub lemon juice for the vinegar to make a lemon vinaigrette.

Answer 3

This is an excellent dressing from the middle east. TAHINI DRESSING Ingredients 1/3 cup well-stirred tahini (Middle Eastern sesame paste) 1/3 cup water 1/4 cup plus 1 tablespoon fresh lemon juice 2 garlic cloves, chopped 3/4 teaspoon salt 1/4 teaspoon sugar (optional) Method Blend all ingredients in a blender until smooth.

Answer 4

I agree with the earlier poster about it being a tomato based vinegarette. I woudl use a standard vinegarette recipe, but add one smashed garlic clove as well as tomato sauce until until you get the desired taste and consistency. I have also seen people take the sundried tomatoes preserved in olive oil and run them through a food processor and add to this mixture as a part of the oil.