Follow these steps for perfect results
salad oil
red wine vinegar
lemon juice
sugar
salt
paprika
parmesan cheese
grated
dry mustard
Worcestershire sauce
hard-boiled egg
diced
garlic clove
crushed
fresh onion
minced
fresh oregano
fresh ground pepper
parmesan cheese
grated
Combine salad oil, red wine vinegar, lemon juice, sugar, salt, paprika, parmesan cheese, dry mustard, Worcestershire sauce, diced hard-boiled egg, crushed garlic, minced onion, and fresh oregano in a blender.
Blend all ingredients well until smooth.
Blend again just before combining with lettuce.
Sprinkle additional parmesan cheese on top after mixing with lettuce.
Top with fresh ground pepper, parmesan cheese, and croutons.
Serve immediately or store in the refrigerator.
Expert advice for the best results
For a thicker dressing, add a touch of mayonnaise.
Adjust the amount of sugar to your preference.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Drizzle generously over salad greens.
Serve with romaine lettuce, croutons, and parmesan cheese.
Use as a dip for raw vegetables.
Enhances the dressing's acidity.
Discover the story behind this recipe
Popular salad dressing in American cuisine.
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