The Ospidillo Cafe Italian Salad Dressing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad The Stone Pipe Inn Salad and this one. When I place salads on the table, my guests typically query, Where's that good salad dressing that you make? I just point to the two carafes and about half take one and half take the other; they taste nothing alike. Ingredients:
1 1/4 cups extra virgin olive oil |
1/2 cup canola oil |
1/2 cup white wine vinegar |
1/2 cup water (prefer spring water) |
2 tablespoons hellmann's mayonnaise |
2 tablespoons granulated sugar |
1 1/2 teaspoons kosher salt |
2 teaspoons italian spices (see directions) |
1 teaspoon garlic powder |
1 teaspoon honey |
1 teaspoon prepared yellow mustard |
1/4 teaspoon cracked black pepper |
Directions:
1. Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
2. Refrigerate for at least 30 minutes before serving.
3. When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
4. Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
5. For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Italian Blend Spice Mix. Here it is:
6. 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.
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