Home Cooking

Pizzeria Dressings

pizzeria-style salad dressing


Home Cooking 16

pizzeria-style salad dressing

Alicia | Jun 10, 2006 01:17 PM

You've all had one - a "tossed salad" at an unassuming pizzeria or red-sauce joint which is nothing more than a bowl of iceberg lettuce (or romaine, if you're lucky) and a few pale tomato sections. But the dressing, oh, the dressing...

How do they do it? As many times as I have tried, I cannot replicate that taste at home. There is definitely red wine vinegar involved, as well as oregano and possibly garlic powder. But: what's the deal with the oil? It's not quality EVOO, not by a long shot. Should I be trying canola or corn oil? Lower grade olive oil? (Am I ridiculous to even try to replicate this at home?)

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