emmyl@azure.UUCP (Emmy Lou Roe) (01/31/84)
On her moving day, a friend gave me two big stacks of Gourmet Magazine, circa 1972. I've been having fun trying out recipes, although the last two were a disappointment (guess even Gourmet has its failures). Last weekend I tried "Salad Dressing Italy's Finest" sent in by a man in Orange, Texas. It makes almost a quart and it's marvelous. Just the kind you always wish you had a jar of in the refrigerator when you have company - and don't. The man in Texas is a chef. This is the Italian dressing he makes for his restaurant's tossed salad. It improves with age and I'm here to tell you it does! To me, this recipe is like finding a pearl, and I don't say that lightly. In a quart jar combine 2 cups fine olive oil, 1 cup red-wine vinegar, 1/2 cup each of Sherry and Sauterne, 1/4 cup Burgundy, 1 tablespoon each of seasoned salt, garlic salt, and pepper, and 4 large garlic cloves, crushed. Shake the dressing well and let it stand for 12 hours. It improves with age. I used Morton's seasoned salt, but Lowry's or any other would do as well, I think.