Salads & Salad Dressings

Salads

Black Bean & Corn Salad recipe by WenDragon.

Eggplant & Tomato Salad recipe by Tuni.

Hot Italian Giardinera Mix recipe by ChezJohn.

Fat Johnny's Olive Salad recipe by ChezJohn.

Fat Johnny's Taboule Salad recipe by ChezJohn.

Fat Johnny's Warm Creole Potato Salad recipe by ChezJohn.

Southside Johnny's Hot German Potato Salad recipe by ChezJohn.

Salad Dressings

Avocado Dressing recipe by MoneyPenny06.

Salad Dressing for Geeks - by Ponzi - Ponzi graciously gave me permission to swipe her recipe and add it to this page. Thank You Ponzi!!

Based on the “The Fireman Salad Dressing" - I changed it a bit to suit our tastes (basically, because I couldn’t find canned anchovies). Here’s my version of the salad dressing. We are sort of picky, so all the ingredients were bought from Whole Foods and I’ll name brands for your convenience and precision of duplication:

1 (3.17oz) jar of Rustichella D’Abruzzo anchovy filets in olive oil (drained)

10-12 large cloves of garlic (start with 8 - Chris and I like it garlicky!)

1 1/2 cups of Lykovouno extra virgin Greek olive oil (or whichever is your favorite high-quality olive oil)

1 1/2 Tbsp of Delouis organic Dijon mustard (or whichever is your fave)

6-8 shakes of Lea & Perrine’s Worcestershire sauce (I put 8)

1 tsp each of Oregano and Basil (ours are from Market Spice) crushed right before adding it to the mix

1/2 tsp of Redmond all natural sea salt

1/2 tsp of freshly ground black peppercorns (ours are from Market Spice)

1/2 of a freshly squeezed lemon (I didn’t increase this ingredient as Chris doesn’t really like the added sweetness it gives)

So, there is our complicated version of the same thing! Basically, I tried the recipe as directed - and it tasted too "fishy" for me. I think there is more anchovy in a jar than in a can. I needed to add almost double the oil to get it to the flavor I wanted. I also emulsified the ingredients all together rather than leaving it chunky.

I hope you enjoy it as much as we do. Use it as a marinade for fish or chicken - it's tasty on flaky white fish. Careful about how much you sprinkle on. It only takes a small amount to give your greens a big kick! Toss your salad very lightly in it. You'll become a believer; one bowl and you'll want to eat salad every day! Thanks again to the Fireman in SF (and to Tony and Me Chu for passing on the recipe). It's a keeper!*

Sesame Ginger Salad Dressing recipe by JGBFool.

*These sites have been quoted directly as I believe what they say about their sites or they already know what to say, better than I do.

These names and logos belong to and are copyrighted or trademarked by the site owners.

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