Harold's Florentine Salad Dressing
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“This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.”
Harold's Florentine Salad Dressing
0 recipe photos
READY IN:1hr 10mins |
|
YIELD:1 3/4 gallons |
UNITS:US |
Ingredients Nutrition
- 2 quarts lemon juice, bottled
- 2 tablespoons garlic powder (make sure it's fresh!)
- 3 cups onions, ground up (I use the food processor)
- 1 tablespoon cayenne pepper
- 3 cups sugar
- 1⁄2 cup salt
- 1 gallon canola oil
Directions
- Split all ingredients in half (have them ready at hand) and make half a batch at a time.
- Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
- Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
- In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
- Refrigerate until use -- always serve very cold on chilled salads.
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Harold's Florentine Salad Dressing