Joe Marzetti introduced Americans to his now-famous dressings (from his native Italy) when he
opened his Columbus, Ohio,
restaurant in 1896.
Richard Hellman, who owned a deli
in New York City and had won numerous culinary awards, began bottling and
selling his mayonnaise in 1912, first in wooden containers, then in glass jars.
The
Hellman's Real Mayonnaise that we
use today is basically the same recipe Hellman originated.
Caesar Cardini is credited with
inventing Caesar salad in 1924 in Tijuana, Mexico (although there are
those who believe it was more
likely invented by Giancomo Junia, an Italian chef in Chicago, around
1903).
Ranch dressing - arguably the most
popular on the market today - can be traced back to the Hidden Valley Guest Ranch near Santa
Barbara, California. The owners began serving the dressing in the 1950s. Guests liked it so much that
Hidden Valley began producing its instant, dry mix.
Thousand Island dressing,
traditionally made from diced green olives, peppers, pickles, onions and hard-boiled
eggs in a mayonnaise and chili-sauce base, dates to the early 1900s. Although
often credited to a chef at New York City's Waldorf Astoria Hotel, actress May
Irwin actually brought the recipe to the chef there from George and Sophia
LaLonde's fishing resort in Clayton, New York.
Green Goddess, made from
mayonnaise, anchovies, tarragon vinegar, parsley, scallions, garlic and spices,
originated at San Francisco's Palace Hotel, where George Arliss stayed while
performing the play The Green Goddess.
I always try the “house’ dressing when I go to a
restaurant. I want to know what the
local chef or cook has made to dress his or her salads. Usually a vinaigrette with a special
combination of herbs and a certain acid like a flavored vinegar or a local
balsamic I have never been disappointed ordering house dressing. I think it was this virtually endless array
of possibilities that first got me interested in making herb mixes. My first two
blends were Dill Dip and Italian Dressing – my own version of a house vinaigrette.
Since that time I have developed 11 more dressings, including my own RanchBlends and a Lemon Chive Combo that can be made into three
different dressings.
Some recipes for dressing cannot be easily made into a
mix however, so I thought I would share a couple of those recipes with you
today.
The key to blending your own world famous dressing is
to use the freshest ingredients possible.
Choose freshly squeezed lemon juice over bottled and try fresh herbs
over dried. The spring cuttings from the herb garden are the sweetest and most
wonderful for making and herbal dressing. Choose your vinegar based on the kind
of dressing you're making: red wine, champagne, rice, white wine and apple
cider vinegars all have excellent flavor. Avoid using a plain white vinegar
because its flavor is sharp and severe, but if you have a white vinegar infusedwith herbs (LINK) this is a perfect time to use it. Use a light vegetable oil, like sunflower or
a canola blend, or a good-quality olive oil. Typically, dressing recipes call for two to
three times the amount of oil as the amount of vinegar. I like less oil,
especially if using a flavored vinegar, such as a raspberry or tarragon.
Experiment to suit your taste.
Dressing in a Hurry
Fast enough to put together even after dinner guests
have arrived, this is great on any combination of greens.
2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon honey
1 tablespoon Dijon mustard
1/2 cup vegetable oil
1/4 teaspoon dried oregano or 2 sprigs fresh, chopped,
stems discarded
1/4 teaspoon dried parsley or 2 sprigs fresh, chopped
1/4 teaspoon dried dill or 2 sprigs fresh, chopped
fine (no stems)
1 clove garlic, minced
Whisk together vinegar, lemon juice, honey and mustard
in a bowl until blended. Slowly pour in oil, whisking constantly. Blend in the
herbs and garlic. Makes 3/4 cup.
Herbed
Buttermilk Dressing
2 cups buttermilk (is best, but if you do not have it
you can use 2 cups milk less 2 Tbls with either 2 Tbls white vinegar or 3 1/2 teaspoons cream of tartar)
1 clove garlic, peeled and crushed
1 sprig fresh parsley, diced
5 to 10 strands of chives, sliced thin
2 green onions, diced
Salt and pepper to taste
Combine ingredients in blender and pulse blend for a few
pulses. Chill before using. You can toss this with any salad. Especially good with an abundance of
vegetables. Makes 2 cups.
If you want more information on blending herb
dressings and making salads they check out the book by Jim Long “The Best
Dressed Salad” (Long Creek Herbs, 2006). Jim is an herb grower and lecturer who
has been around longer than me and he has much information to share.
