What do you think are the most popular recipe requests we get? No, not fried chicken or layer cake or, sorry, kale salad. They're for salad dressing. Maybe because so many people are oddly perplexed by the stuff, or because we all want another basic recipe -- one with fresh ingredients -- to put into our repertoires. So here you are, a request from Herbert Selwyn from Encino, Calif., who asks, "Could you obtain for us the recipe for the Italian house dressing from Guido's in West Los Angeles?" Guido's was happy to share.
Note: This recipe contains uncooked eggs, which sometimes contain salmonella bacteria that can cause serious illness.
Guido's Salad Dressing
2 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh oregano
1 small fresh bay leaf, chopped (do not use dried, omit if fresh is unavailable)
1 1/2 teaspoons minced garlic
1 1/2 teaspoons finely chopped or ground anchovy
1 egg
2 1/2 teaspoons Dijon mustard
2 1/2 teaspoons lemon juice, from about 1/2 lemon
1 1/2 teaspoons Worcestershire sauce
2 2/3 cups oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons balsamic vinegar
3/4 teaspoon salt, or to taste
3/4 teaspoon pepper, or to taste
Using a mortar and pestle, finely grind the tarragon, oregano and bay leaf. Add the garlic and grind. Add the anchovy and work the mixture until the anchovy is ground and mixed with the other flavorings. Remove the mixture to a large bowl.
Add the egg to the bowl and beat the mixture well with a whisk to combine. Beat in the mustard, lemon juice and Worcestershire. Slowly drizzle in the oil, whisking constantly to emulsify the dressing.
Whisk in the red wine and balsamic vinegars, then season with salt and pepper. Taste, adjusting the seasonings and flavorings as desired. This makes a scant three cups dressing, which will keep, covered and refrigerated, 3 to 5 days.
Food on 05/13/2015