B2B wrote:I’ve seen bottles of Fanny’s salad dressing at Sunset in Highland Park.

World Wide Foods in Skokie was selling Fanny's meat sauce and salad dressing for a while but they seem to have dropped off the face of the earth. There are Fanny's-labeled products online but it appears they're from another unrelated restaurant called Fanny's.

I loved the Jalapeño Vinaigrette at Blue Iris Cafe on Sheffield. I think you can still get it at the Fireside on Ravenswood (same ownership.) Haven’t been in awhile but seem to recall sometimes it was listed on the menu and sometimes it was an off-menu item that was available by request.

The teppanyaki ginger dressing:
https://www.epicurious.com/recipes/memb ... g-50178402
I double the ginger and garlic.

BrendanR wrote:The teppanyaki ginger dressing:
https://www.epicurious.com/recipes/memb ... g-50178402
I double the ginger and garlic.

I couldn't see this recipe, but I found this:
https://www.seattletimes.com/life/food- ... -dressing/

Is that what you had?

Cathy2 wrote:Is that what you had?

Search 'Benihana copycat dressing' for a zillion hits. They're all similar and I don't follow any particular one. Ginger, garlic and celery should all be in there.

spinynorman99 wrote:

leek wrote:Once in a while I get a taste for Uno's purple salad dressing, which seemed like a sweetish Italian vinaigrette with some red wine. Does anyone know the proper proportions? And which spices they use? Online copycat sites just list
"INGREDIENTS: red wine vinegar, soybean oil, burgundy wine, water, sugar, garlic, salt, spices, xanthum gum."

My thought is to make a standard dressing and then add some red wine, but that might just throw off the proportions. If this is correct, they have more acid than oil, which is not usual. And I don't normally add water, or for that matter xanthan gum. Suggestions please

Lou Malnati's is similar and delicious for a simple wine vinaigrette.

Looks like the Malnati's recipe can be found here - https://blog.jakeparrillo.com/2010/03/l ... pe-as.html

Leek,

Now it will be interesting to see what you think of it once it is made.

Regards,
Cathy2

Re-visiting the thread / great!
I long to make the 1000 Island dressing like Malnati's, anyone ever see a copycat recipe?
I know they use some ingredient I can not quite place my finger on, def not an egg, ketchup or mayo. And of course one can buy the dressing at Lou's, however it is sold in tiny little cups that do not dress one salad, take about 4 to do that. I recall visiting Carson's new location, 465 E Illinois St, and being so excited to have their salad- it is so satisfyingly old school. Ordered the salad, and asked my waiter for more dressing on the side. He brings a beautiful curved, albeit small vessel with the dressing. What a surprise_ so misleading! This tiny container was carved out in a way to look like a sufficient amount, but in realty held about a thimble worth of dressing!
Also, I am obsessed with making salad dressings at home, and I have yet to create anything in my kitchen that I long for the way I do with certain restaurant dressings.
I wonder if there is a key ingredient I can not put my finger on that commercially is used...
More commentary:
We eat at Dover Straits quite often... Yes, they have the anchovy dressing on their legendary salad boat. However, it is tempered in such a way that has it essentially no flavor at all. (Disappointing in an establishments that strives to serve good, well-valued dinners....we are still big fans!)

jilter wrote:Re-visiting the thread / great!
I long to make the 1000 Island dressing like Malnati's, anyone ever see a copycat recipe?
I know they use some ingredient I can not quite place my finger on, def not an egg, ketchup or mayo.

Can't say about Lou's but somewhere in my recent past, I stumbled upon the concept of using 50/50 mayo and sour cream instead of 100% mayo in salad dressing recipes that call for mayo. I've tried this when making 1000 Island and the results have been pretty darned pleasing.

=R=

I'm a big Caesar fan. Lou Malnati's homemade Caesar is a favorite of mine. They will sell it to you in little plastic cups. I'll sometimes go there just to pick up some dressing in small amounts. Another favorite Caesar dressing is Buddy's Pizza of Detroit which is hopefully coming soon to Chicago.

I was always a fan of Corkette Creamy Garlic Dressing. Unfortunately, it's been discontinued for years.

CSD

chicagostyledog wrote:I was always a fan of Corkette Creamy Garlic Dressing. Unfortunately, it's been discontinued for years.

CSD

There was an insipid restaurant I used to visit whose only charm was a creamy garlic dressing. Thanks for reminding me to find a recipe.

Regards,
Cathy2

I made a chopped salad for Mothers' Day this past weekend. My research found a number of copycat recipes for the Portillo's version which I loosely followed (for example, I added red onion and salami). Some mentioned using Marzetti Sweet Italian dressing. I haven't had an actual chopped salad from Portillo's in a long time but this seemed to ring that bell just right. Far, far sweeter than I might have otherwise selected but it worked in this particular application.