Most people who try this salad ask me how to make this dressing. I like to make homemade salad dressings and keep them in the refrigerator for the week. My Aunt Sandy gave my family this recipe. She is a wonderful Italian cook which I am sure was passed down from my Grandma Gloria. I added a recipe for a salad I like to make when I serve this dressing. It’s easy to throw together and I keep most of these ingredients on hand. I top the salad with Parmesan Reggiano chunks instead of shredded parm. It adds good texture to the salad and a nice salty bite.
2 tsp. salt
1/4 tsp. pepper
1/2 cup sugar
1/2 cup white vinegar
1 cup vegetable oil
4 dashes red pepper sauce
2 Tbsp. fresh Italian flat leaf parsley, chopped
2 heads of romaine lettuce
One pint cherry tomatoes
1/2 red onion, sliced into rings
1/2 cup slivered almonds
1/2 Parmesan Reggiano cheese wedge, cut into small chunks or thick shavings
1. For the dressing: Combine all ingredients except the oil. Slowly whisk in the oil. Place in the fridge until ready to use.
2. For the salad: Chop up romaine and place in a large salad bowl. Add tomatoes, onions, almonds, and the cheese. Toss together. Drizzle dressing over salad and toss right before serving.
Serves about 6. You will have extra dressing to serve for another night.