Romance Cooks

Murphy’s Salad Dressing – Riley Murphy

Murphy’s Salad Dressing

I don’t know about any of you, but I’m not a big fan of commercial salad dressings. So, I make my own special blends. For today I chose my favorite multicultural version, in that, it’s a cross between Greek and Italian with a little American ingenuity thrown in.


Murphy’s Salad Dressing:

4 parts oil to one part each of vinegar and lemon juice. The oil I use is canola. Olive oil hardens in fridge so it’s not good to use, but you can use whatever oil you want besides OV. Unless you want to make it and use it all in the same day. *shrug* Then OV would be good. For me, I like to make up a big batch and keep it in the fridge for up to two weeks. As an additional note, Honey likes to use this as a marinade on veggies and steaks and stuff too.


Aside from the oil, vinegar (you can use apple cider or white – I wouldn’t recommend balsamic it turns the dressing into a mud color) and lemon juice here’s the list.

First things first, find a good salad dressing jar. When you’ve got one, peel 5 cloves of garlic. Half them and put them in the jar.

Then we’ll add…Let’s start with nearly 2 cups of liquid – to include oil/vinegar and lemon juice at the 4/1/1 ratio. So, that would be 12ozs of oil and 2ozs of each lemon juice and vinegar. (Confession. I suck at math and if you want to know the honest truth, I never measure anything I just guesstimate. For you guys today? I sacrificed and got a headache working out all these figure so you’re welcome. ;))

Add your vinegar and lemon juice first. I don’t know why (I’m not a science buff, but I think the acid helps seal the garlic and lets the flavor out slowly) then add your oil.

Stir or shake in 2-3 Tablespoons of dry Italian herbs (you know, the kind you find with the spices – fresh ones break down too easily) and salt to taste. At least one teaspoon of salt. I mean it. This last is important. If your dressing tastes like watered down Yak pee you need to add more salt – don’t be afraid to, okay? Then refrigerate at least five hours before using.

That’s it. Here’s the key, though. THE most important thing to make this taste spectacular is you MUST wash and dry your lettuce at least two hours before serving. I then roll my leaves in paper towel and set them in the aluminum or glass bowl that I’m going to make the actual salad in. This chills the bowl and allows the lettuce to crisp up. Trust me it is SO worth the extra effort.

Hope you like it!


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