Sunday, May 10, 2009

Garlic Vinagrette Salad Dressing

A friend of ours loved the salad dressing at The Keg, our favorite steak house. Once, he asked the waiter to pass along our compliments -- and the chef came out and shared the recipe!! 

The only problem was, it makes a gallon. So, some adaption was made for, cutting it down to use for a couple of people at a meal.  Prepared ahead, this can keep for seven days in the fridge:

2 (or 3) cloves garlic, finely minced
1/4 cup White Wine Vinegar
1/4 tsp Dijon Mustard
pinch of Salt
dash of fine ground black pepper

sprinkle of paprika
1/3 cup vegetable oil - olive oil recommended

1. Mix all ingredients except oil together with a whisk for at least 3 minutes.
2. Slowly add vegetable oil in a mixer at high speed until all of oil has been incorporated.
3. Store with a lid and proper label

Variations that we’ve tried -- each add a change to the taste:
Balsamic Vinegar
Apple Cider Vinegar

Seasoned Salt or Sea Salt
Olive Oil or Seasoned Olive Oil

We've also used this as a marinade for steaks -- great, if you like garlic!l


  1. Thanks for the recipe. I'm always searching for salad dressing recipes that don't have anything in it that I'm allergic to (dairy, eggs, wheat, sugar).

  2. That sounds really good like your blog too, I am on the same one at stop by and see me..