Maggianos House Dressing Food

MAGGIANO'S SALAD DRESSING RECIPE - (3.5/5)

Steps:

• Pour water and vinegar into a blender bowl or food processor. Add sugar, mustard, peppers, oregano, garlic, salt and garlic. Blend until smooth. Combine the olive oil and the vegetable oil. While the blender is running, slowly drizzle oil into blender and blend for 3 to 4 minutes. This creates the emulsion, which will make the dressing appear creamy and slow down separation. Now for the Parmesan. You have a choice. If you would like a very smooth dressing, add the Parmesan and pulse with other ingredients. If you would like more texture, just add the Parm to the blender bowl and simply mix it in with a spoon, though with the Parmesan stirred in, the dressing seems to separate faster.

MAGGIANO'S LITTLE ITALY HOUSE SALAD

Steps:

• In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
• For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
• Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
• Refrigerate extra dressing in airtight container for future use.

MAGGIANO'S HOUSE DRESSING - MY WAY

Steps:

• In medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined.
• Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste.

SWEET ITALIAN HOUSE DRESSING

Steps:

• Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor.
• While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.
• Store in an airtight container in refrigerator for up to two weeks.

MAGGIANO'S LITTLE ITALY CHOP SALAD

Steps:

• Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
• Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
• Serve, topping each portion with garnish.

MAGGIANO SALAD

Steps:

• In a skillet, cook prosciutto until it turns dark.
• Let it cool, and chop it up.
• Add all salad ingredients in large salad bowl.
• Whisk together all dressing ingredients.
• You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
• Toss dressing over salad just enough to coat all lettuce.
• Serve immediately and enjoy!