LtDan'sKitchen.com: Lou Malnati's Salad

Sunday, January 8, 2012

Lou Malnati's Salad

I was planning to update the Lou Malnati's Italian dressing post I published last week but I decided to write a separate post instead. There are a few things that needed to be discussed so I figured it was worth another post. To start, I did find Burgundy wine without having to buy a jug of this wine and it actually tasted okay. I cannot drink it on the side due to my medication but I can definitely use it on sauces that require a robust red wine. The wine itself has a mild spiciness to it which makes it the perfect wine to create this dressing.

Another thing to note is that the dressing with Burgundy wine actually turns a thick pinkish red emulsion which I did not observe when I used Chardonnay. Also, if you can, use Mexican oregano for the recipe because it has a much stronger flavor and it holds well in such a strongly flavored dressing. the final note on this post is the amount of sugar I used. The dressing I think is okay with 1 tablespoon of white sugar but the salad we ordered at the restaurant was sweet in contrast to the rest of the ingredients. For this dressing, I ended up using 5 tablespoons of sugar. However, I can suggest that you follow the 1 tablespoon of sugar in the original recipe but add more white sugar to the salad until you achieve the desired balance of tartness and sweetness.


Red Wine Vinegar in Olive Oil Copyright 2012 LtDan’sKitchen blogs

I'm still excited actually to try out this salad to my friends here in Montana. It was a hit to my family and their friends in Illinois and it was certainly a hit to me and my friends when we dined at Lou Malnati's so I'm confident that it will continue to impress. And to make sure that you have fun while making this dressing, I suggest that you start by adding the red wine vinegar to the olive oil and you'll see something quite spectacular.