Maggianos House Dressing My Way Recipes

Steps:

• In medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined.
• Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste.

Steps:

• In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
• For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
• Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
• Refrigerate extra dressing in airtight container for future use.

Steps:

• Pour water and vinegar into a blender bowl or food processor. Add sugar, mustard, peppers, oregano, garlic, salt and garlic. Blend until smooth. Combine the olive oil and the vegetable oil. While the blender is running, slowly drizzle oil into blender and blend for 3 to 4 minutes. This creates the emulsion, which will make the dressing appear creamy and slow down separation. Now for the Parmesan. You have a choice. If you would like a very smooth dressing, add the Parmesan and pulse with other ingredients. If you would like more texture, just add the Parm to the blender bowl and simply mix it in with a spoon, though with the Parmesan stirred in, the dressing seems to separate faster.