Plantation Dressing

"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."
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Ready In:
1 1/2 pint




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

Questions & Replies

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  1. 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.
  2. 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! ??
  3. 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.
  4. I made this without the anchovy paste and more parmesan cheese to fit our tastes better. It was very yummy! Thanks!



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