Thursday, October 25, 2012

Chopped Salad with Homemade Heavenly Dressing

 So there is a local pizza house that I love to frequent, but not for the reason you may think; yes, their pizza is wonderful, but more than anything, I love to get their salad with house dressing. What makes the dressing so wonderful, you ask? Well, it is the perfect blend of tang, garlic, and creaminess to satisfy my taste. I am even guilty of using the dressing to dip my pizza into! Yes; sinful. However, delicious! I have searched high and low for the dressing, but the restaurant does not sell it and nothing from the store tastes exactly right. So I decided to do what any modern cook would do....I researched tons of recipes and then devised my own.  I hope you enjoy my "Heavenly Dressing."

1 Egg Yolk
1/3 Cup Distilled White Vinegar
2 Tablespoons water
1 Rounded Tablespoon Dijon Mustard
1 teaspoon Worcestershire Sauce
1 Tablespoon Dried Onion Flakes
1 Rounded Tablespoon Granulated Garlic
1 teaspoon Dried Oregano
1 teaspoon Salt
1/4 teaspoon Freshly Cracked Black Pepper
1 1/2 Cups Canola Oil
2-3 Tablespoons Freshly Minced Parsley

1. In a food processor, combine all ingredients except oil and parsley. Run the processor for 30 seconds until well combined and homogeneous.
2. Slowly stream in the oil through the feed tube with the processor running on low. Be careful to pour slowly in order to get a smooth and creamy consistency.
3. Chop the parsley and add to the processor. Pulse a couple times to combine. You want visible chunks of parsley in the final product.
4. Serve over the salad of your choice.
5. Store extra in a mason jar inside the refrigerator and shake before use.

I haven't tried it yet, but I think this could also be a nice marinade!

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