If you choose to make this awesome dressing you might be licking the bowl by the end of your salad. Here’s why. I have only eaten food from a BDB one time. Some friends and I made an impromptu trip 45 minutes south to The Woodlands late one evening. We were trying to decide what to feed our husbands when we returned, when my friend decided on baked potatoes and a salad. The men were at her house, so she called them to put the potatoes in the oven and said she would take care of the salad. We looked up the number to the local BDB and she ordered enough of their “house salad” to feed us all. We thought she paid a crazy amount of money for a salad! She assured us she had tried the salad before at a catered event and claimed it was wonderful. I was skeptical! By the end of dinner I’m pretty sure I had my head in the bowl licking it! Ok, maybe I didn’t, but it did cross my mind. It was worth every penny she paid for our salad that night. Thanks Mary for the best salad ever! This recipe is pretty darn close.
check it out here: http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=21&words=Kitchenware: Measure, Mix & Pour™
Imitation Buca Di Beppo House Salad Dressing
1/3 C. White (or red) wine vinegar
3/4 tsp. dried oregano
1/2 tsp dry mustard
1 tsp. salt
1 pinch of black pepper
1/8-1/4 C. Red onion, chopped very fine
1 1/2 tsp. garlic, chopped
1/2-3/4 C. Olive oil
Makes about 1 C. for about 20 servings of 2 tbsp. each.
- Combine the red wine vinegar, oregano, dry mustard, salt and pepper in an electric blender.
- Add the onion and garlic. Blend again.
- Blend together while VERY slowly adding the olive oil. By adding the olive oil slowly it will emulsify with the other ingredients creating a thicker vinaigrette.
- Let vinaigrette sit at room temperature for 30 minutes before serving.
This is best made shortly before using, but can be stored in the refrigerator for quite a while. Just give it a quick re-mix before serving!