Plantation Dressing

Submitted by chefboy

"This was the house dressing at The Plantation restaurant in Moline, Illinois. It is no longer around, but many around here still remember this fabulous dressing. I can't say this is the exact recipe they used, but it is very close if not exact. It is similar to a creamy garlic, but with the added punch of anchovy paste."

 

• Ready In: 5mins
• Ingredients: 5
• Yields: 1 1/2 pint

ingredients

• 1 pint mayonnaise
• 1 (8 ounce) bottle French dressing
• 2 teaspoons garlic powder
• 2 teaspoons anchovy paste
• 1 1⁄2 ounces parmesan cheese

directions

1. Beat together all ingredients in mixer.
2. Store in tightly closed jar and keep refrigerated.

Reviews

[Miles R.]

The question with this recipe is what type of French Dressing you use. Bill Wundrum, longtime of the QC Times, had an article about it, and I have seen others claim that Angela Cherikos, Nick's daughter, the owner of the Plantation who was murdered by a disgruntled employee, furnished the recipe and it calls for creamy french dressing, but don't use Catalina french. The Plantation Dressing was not orange or pink in color. Al Klass made a similar dressing, which he served at his restaurants, the Gay Nineties, and Town & Country. The Crow Valley Country Club does serve a salad that is very close to the Plantation's but the Plantation's "Plaintation Salad" had a dressing that was very garlicy, much more so than either Al Klass's or Crow Valley's. I am from the Quad Cities, and frequented the Plantation many many times. It was quite a place.

 

[judylk44]

I lived in Moline, Illinois. There was a restaurant call the Plantation and thus recipe was their house dressing! I remember eating there. So surprised you knew this. Its my favorite dressing still to this day. Thanks! ??

 

[les2c5]

I'm also from Moline & loved the plantation dressing. I have the recipe from my grandmother. The ingredients are the same, just a little different amounts on the anchovy paste & parmesan cheese. Mine also says to mix & let stand for 24 hours before using.

 

[mlkaufman]

I made this without the anchovy paste and more parmesan cheese to fit our tastes better. It was very yummy! Thanks!