As we approach the Super Bowl of American Foods Day, I think it only right and proper to revisit some of my fave recipes for the big day.
Such as this very nice take on a traditional French salad dressing, kindly shared by the very nice folk at the Brown-Stetson-Sanford House in Georgia, where this dressing was offered to guests such as Flannery O’Connor. I think you will like it – and tomorrow’s roasted beet salad, which just so happens to go exceptionally well with this salad dressing.
•1/4 cup sugar
•1 tsp celery salt
•1 tsp dry mustard
•1 tsp paprika
•2 – 3 tbsp diced onion
•1/4 cup sherry vinegar (red wine vinegar works, too)
•1 cup canola oil
Note: if you feel as though you’de like a bit of a zippier salad dressing try adding 1/2 to one teaspoon of your fave hot sauce to the dressing before drizzling in the oil.
Place the sugar, celery salt, dry mustard, paprika, and diced onion in a blender jar.
Pour the sherry vinegar over and pulse to combine.
Scrape the sides of the jar down and, with the blender running, slowly stream the oil into the mixture through the hole in the top of the blender lid.
The dressing will absorb the oil, lighten in color, and thicken nicely.
You have now made Sanford House dressing.
Transfer to a jar, cover tightly, and stash in the fridge until needed.