Recipe by Bone Man
This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.
Top Review by jlwillburn
I also use to have this salad at Harolds in Portsmouth Ohio .I've tried to reproduce it many times and never could, I'm so excited to find it here ,my mouth is watering just thinking about it.Thanks!!!
- 2 quarts lemon juice, bottled
- 2 tablespoons garlic powder (make sure it's fresh!)
- 3 cups onions, ground up (I use the food processor)
- 1 tablespoon cayenne pepper
- 3 cups sugar
- 1⁄2 cup salt
- 1 gallon canola oil
Directions See How It's Made
- Split all ingredients in half (have them ready at hand) and make half a batch at a time.
- Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
- Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
- In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
- Refrigerate until use -- always serve very cold on chilled salads.