Dress up.

18 Apr

A salad dressing can make or break a salad so I’m always on the look-out for one that embellishes what’s in the salad bowl without overpowering it. I found Hancock Dressing in America’s Country Inn Cookbook (1984) put out by the R.T. French Company. Yes it’s another one of those cookbooks touting a company’s products (e.g. French’s Mustard), but this one at least comes with a pedigree. The cookbook documents recipes from country inns all over the U.S. This dressing hails from the John Hancock Inn in Hancock, New Hampshire. It’s still around and now goes by the name The Hancock Inn & Fox Tavern.

It’s a simple dressing – made with just a handful of ingredients. Do not leave out the anchovies – even if you aren’t a fan. Finely chop them as directed and they will seamlessly blend into the creamy dressing giving it that little bit of punch. Use it to dress almost any kind of greens. I always add an extra squeeze of lemon juice after tossing my salad – and just before serving it!

Hancock Dressing

1 egg*

2 tablespoons vinegar

2 tablespoons grated Parmesan cheese

1 tablespoon finely chopped anchovies

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon garlic powder

1/8 teaspoon oregano leaves

3/4 cup oil

Beat egg until light and frothy. Add vinegar, cheese, anchovies, lemon juice, salt, white pepper, garlic powder and oregano; beat to combine. Slowly beat in oil. Refrigerate. makes 1 cup.

*If you are concerned about eating raw eggs, make sure you use pasteurized eggs.

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