Prep 30 mins
Cook 0 mins
Years ago, there was restaurant called the English Room on Newbury Street in Boston. They would serve a big bowl of salad at every table with this wonderful dressing. I found this recipe a long time ago in one of the Boston newspapers.
- 2⁄3 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon celery seed
- 1⁄4 teaspoon salt
- 1 tablespoon onion, grated
- 1⁄2 teaspoon orange rind, grated
- 1⁄3 cup honey
- 1 tablespoon lemon juice
- 1⁄4 cup orange juice
- 1⁄3 cup red wine vinegar
- 1 cup salad oil
- Mix together sugar, dry mustard, paprika, celery seed, and salt.
- Add onion and grated orange peel.
- Blend in honey.
- Combine lemon juice, orange juice and red wine vinegar in seperate bowl; blend well; add to mixture.
- Add salad oil in a slow stream, beating constantly with a hand mixer or whisk.
This restaurant was on Newbury Street and since I worked on Boylston I went there at least twice a week for lunch. They gave me the recipe back in the 70s and I've been using it ever since. In fact, there is a bowl of it in my fridge right now. Best ever. BTW, since I rarely have orange juice in the house I omit it and it really doesn't make much of a difference.
I halved the ingredients and really enjoyed this over greens. Thanks Alan! Made for cookbook tag.
Excellent tasting salad dressing (if you enjoy sweet dressings, I do). Follow the instructions for blending the ingredients. I didn't and it was impossible to do. Ground paprika just doesn't mix well with honey.