Grandpa Joe's favorite
Italian Salad Dressing

It's easier to make than it first appears, and it is definitely worth the effort.

About this recipe

This recipe was created in the 1950s by Chef Anthony Quirino Lentola, head chef at the former Castle Restaurant in Olean, New York.  Sadly, Chef Lentola died in 2008 at the age of 104!

For many years, the Castle Restaurant was renown for its authentic Southern Italian cuisine and ornate dining areas, but especially for its house salad dressing, which they called Loretto dressing.  The restaurant closed in the mid-1980s and the building was demolished a few years later. 

Ingredients

  • 6 tablespoons cornstarch
  • 5 tablespoons sugar
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1½ teaspoons onion salt
  • 1½ teaspoons garlic salt
  • ½ teaspoon dry mustard
  • ½ cup light Karo syrup
  • 1½ cups water
  • 3 eggs
  • 2 tablespoons lemon juice
  • 5 cups vegetable oil
  • 1 cup white cider vinegar
  • fresh lemon juice

Directions

  1. To make the "slush," combine the first 9 ingredients in a sauce pan and bring to a boil over medium heat, whisking constantly.
  2. As the slush begins to boil it will also begin to thicken.  When the first bubbles appear, reduce the heat to medium low and continue whisking until large bubbles are everywhere.  Remove from the heat immediately and set aside to cool.
  3. Add the eggs to the bowl of a stand mixer with whisk attachment.  Add two tablespoons each of fresh lemon juice, water, and white cider vinegar.  Whisk gently to combine.
  4. When the "slush" has cooled to below 100° F, add one cup to the eggs.
  5. With the mixer running at maximum speed, slowly add the vegetable oil and then the vinegar.  When the liquids have been added, continue mixing for another 15 seconds.
  6. Remove to covered storage containers and refrigerate immediately.
The magic "slush!"
Ensalta Italiano Grandpa Joe Style!!

Notes

  • I always drape a clean kitchen towel over the mixing bowl to minimize splattering during the high speed mixing.
  • Do not substitute olive oil for the vegetable oil.  It will overpower the subtle flavors of this incredible dressing.
  • The Castle Restaurant always served this dressing over a bed of romaine (or head) lettuce garnished with cucumber, grape tomatoes, and ceci beans, as pictured above.
  • Properly refrigerated, the dressing will remain fresh for about a month.
Posted: August 2015.