CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD
INGREDIENTS:
3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse black pepper
3 tablespoons extra-virgin olive oil (I used a little more)
1/2 cup grated Parmigiano-Reggiano
Pinch salt (I used salt to taste)
3 hearts romaine lettuce, chopped
DIRECTIONS:
Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half.
Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too.
Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
DIRECTIONS:
In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
Edited from Pierre Franey’s SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD) – “Cooking In France”
1 cup ketchup OR 1 can tomato soup
1 1/2 cup vegetable oil
3/4 cup vinegar
1/3 cup sugar
1/4 teaspoon paprika
1 teaspoon dry mustard
2 teaspoons grated onion
1 1/2 teaspoon salt
1 garlic bean (add to jar when storing)
Instructions
Mix and beat with electric beater or blender. Pour in jar or container. Put in peeled garlic bean. Store in refrigerator. Shake well before using.
April 11th, 2012 | 
Author: 
Posted in
This is delicious – I always double it:
CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD
INGREDIENTS:
3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse black pepper
3 tablespoons extra-virgin olive oil (I used a little more)
1/2 cup grated Parmigiano-Reggiano
Pinch salt (I used salt to taste)
3 hearts romaine lettuce, chopped
DIRECTIONS:
Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half.
Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too.
Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
Yield: 4 servings
From Rachael Ray
http://www.foodnetwork.com/recipes/rachael-ray/creamy-lemony-pepper-parmesan-dressing-on-romaine-lettuce-salad-recipe/index.html
Another one of my favorites:
PIERRE FRANEY’S SALAD DRESSING
INGREDIENTS:
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
DIRECTIONS:
In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).
Edited from Pierre Franey’s SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD) – “Cooking In France”
RANCH DRESSING
Source of Recipe
Carol Petisch
List of Ingredients
1 quart mayonaise
1 quart buttermilk
2 to 3 teaspoons garlic salt or powder
2 teaspoons onion salt or powder
1 Tablespoon pepper
1 teaspoon parsley flakes
Instructions
Blend buttermilk and spices in mixer. Fold in mayonaise. Store in glass containers and refrigerate.
This was my mother’s recipe.
FRENCH DRESSING
List of Ingredients
1 cup ketchup OR 1 can tomato soup
1 1/2 cup vegetable oil
3/4 cup vinegar
1/3 cup sugar
1/4 teaspoon paprika
1 teaspoon dry mustard
2 teaspoons grated onion
1 1/2 teaspoon salt
1 garlic bean (add to jar when storing)
Instructions
Mix and beat with electric beater or blender. Pour in jar or container. Put in peeled garlic bean. Store in refrigerator. Shake well before using.
*My all time favourite salad dressing
Blend together
12 Tbls oil
12 tbls sugar
4 tbls white vinegar
black pepper
2 tsp mustard powder
1 1/2 tsp salt
1 small onion, peeled and chopped
1 bunch spring onion
3 sticks soup celery
Blend all together in a blender till smooth. Keep in Refrigerator.