Prep 10 mins
Cook 0 mins
The recipe I found for this dressing which is all over the web isn't even close, so I went to the kitchen and started tinkering while the memory of the delicious chef salad I had at Mellow Mushroom last night is fresh in my mind. Here's my best effort.
- 1 egg yolk
- 1⁄3 cup white vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dried onion flakes
- 1 teaspoon granulated garlic
- 1 teaspoon oregano
- 3⁄4-1 teaspoon salt
- 1⁄2 teaspoon msg
- 1⁄4 teaspoon black pepper
- 1 1⁄2 cups soybean oil
- 2 tablespoons minced fresh parsley
- Put all ingredients except oil and parsley in the bowl of a food processor and process until smooth.
- With motor running, drizzle in oil through feed tube.
- Stir in parsley by hand.
This is really close- I think you will find that anchovy is one of the flavors that is missing- it is essential to the distinctive flavor. Try replacing the worchester sauce with an equal amount of quality anchovy paste & store the rest of the tube in the fridge for later.
I also used crushed raw garlic instead of granulated (I put several cloves through a garlic press) and a bit more fresh crushed pepper to give it some kick. I crave the Mellow Mushroom Greek salad all the time and this is the missing link I needed to make it at home! Thanks!
This recipe was a great starting point. I brought home an extra cup of the real thing from Mellow Mushroom and was able to compare them side by side as I made some adjustments. First, as another reviewer suggested, it needs anchovy paste. I added 1 to 2 tsp. Second, the original has a pretty strong dill flavor, so I added 1 to 2 tsp of dill. Third, the original is pretty thick so I added mayo. I added more of all of the herbs and spices (and anchovy paste) as if I were doubling the recipe to maintain all the flavor (no additional vinegar, water or oil) and a cup of mayonnaise. Thanks for getting me started-without this original post I wouldn't have had a clue, but now I have a fabulous dressing!
This was a great start! I used mayo as suggested by another poster, anchovies, and I used lemon juice and white wine vinegar. All my herbs were dried, and I used whole grain mustard because I couldn't find my Dijon. No msg either. And 3 garlic cloves replaced the garlic powder....and 2 green onions replaced the onion flakes. It came out very flavorful and very similar to the esperanza dressing. I cannot wait to eat my salad later.