House Of Prime Rib Salad Dressing Food

HOUSE OF PRIME RIB SALAD DRESSING #2

HOUSE OF PRIME RIB SALAD DRESSING #2 image

Number Of Ingredients 21

Ingredients

8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces
2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces
2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces
4 ounces canned beets -- drained & julienned
4 ounces chopped hard-cooked eggs
4 ounces croutons -- sourdough best
4 ounces Lawry's Classic Vintage Salad Dressing
8 each tomatoes -- Teardrop or grape variety
Salad Dressing:
3 tablespoons cider vinegar
3 tablespoons water
2 tablespoons applesauce
2 teaspoons Worcestershire sauce
1 1/2 teaspoons dry sherry
1 1/2 teaspoons seasoned salt
1 teaspoon sugar
1/2 teaspoon Sweet Hungarian Paprika
1/4 teaspoon garlic powder
1 pinch parsley -- flakes, a pinch
2 drops Tabasco sauce
1/2 cup vegetable oil

Steps:

1 Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. 2 Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. 3 Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. Offer Lawry's Seasoned Pepper with the salad. 4 Dressing: 5 In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.

LAWRY'S SPINNING SALAD

Lawry's Spinning Salad image

Lawry's Prime Rib is a well-known steakhouse in Chicago. They're famous for their 'Spinning Salad', which is served with all entrees. The salad is made tableside in a bowl set into a large bucket of ice. The salad bowl is spun while they add the dressing. Lawry's is also famous for their seasoned salt but that's another recipe. Cook time is the sitting in the fridge time for the dressing.

Provided by Hey Jude

Categories Greens

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 small head romaine lettuce, torn into bite-size pieces
1 small head iceberg lettuce, torn into bite-size pieces
1/2 cup baby spinach leaves or 1/2 cup watercress, torn into sprigs
1 cup shoestring beet
1 hard-boiled egg, peeled and sieved
seasoning salt, to taste
seasoned pepper, to taste
12 cherry tomatoes
sourdough crouton
3 tablespoons cider vinegar
3 tablespoons water
2 tablespoons applesauce
2 teaspoons Worcestershire sauce
1 1/2 teaspoons dry sherry
1 1/2 teaspoons seasoning salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon garlic powder with parsley
2 drops hot pepper sauce
1/2 cup vegetable oil

Steps:

In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
Garnish each serving with cherry tomatoes and croutons.
Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.

BASIC FRENCH VINAIGRETTE

Basic French Vinaigrette image

Provided by Kemp Minifie

Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 tablespoons finely chopped shallots
2 tablespoons red- or white-wine vinegar
1/4 teaspoon fine sea salt, or to taste
2 teaspoons Dijon mustard
4 to 6 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

Steps:

In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

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