If you have not heard about the Italian salad dressing recipe from Guido’s Restaurant in LA, It was all the rage a while back and I totally get it now! This dressing is bursting with fresh ingredients and it’s super easy to whip up at home. You won’t believe the difference the fresh herbs make - it’s like nothing you’ve ever tasted from those boring old bottled dressings at the grocery store.
Guido’s Restaurant has been around since 1979 and let me tell you, they know their stuff when it comes to Northern Italian cuisine. They use only the freshest ingredients and stick to traditional family recipes that have been passed down for generations. And the vibe there is so cool - vintage decor, a fireplace, it’s like stepping back in time! If you’re ever in LA, you’ve got to check it out.
For now Enjoy their Salad Dressing Recipe!
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New Secret Recipe
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Guido’s Salad Dressing in 3 Steps
Ingredients:
- 2 1/2 teaspoons chopped fresh tarragon
- 1 1/2 teaspoons chopped fresh oregano
- 1 small fresh bay leaf, chopped
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon finely chopped or ground anchovy
- 1 egg
- 2 1/2 teaspoons Dijon mustard
- 2 1/2 teaspoons lemon juice, from about ½ lemon
- 1 1/2 teaspoons Worcestershire sauce
- 2 2/3 cups oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons balsamic vinegar
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon pepper, or to taste
Instructions:
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Using a mortar and pestle, finely grind the tarragon, oregano and bay leaf. Add the garlic and grind. Add the anchovy and work the mixture until the anchovy is ground and mixed with the other flavorings. Remove the mixture to a large bowl.
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Add the egg to the bowl and beat the mixture well with a whisk to combine. Beat in the mustard, lemon juice and Worcestershire. Slowly drizzle in the oil, whisking constantly to emulsify the dressing.
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Whisk in the red wine and balsamic vinegars, then season with salt and pepper. Taste, adjusting the seasonings and flavorings as desired. This makes a scant three cups dressing, which will keep, covered and refrigerated, 3 to 5 days.
Makes 3 Cups
Source: LA Times
Until Next Time… Be Well!
RSN