So good. So. Good.
Ok, let’s talk about the elephant in the room. The name is not very specific. I know. But it really is just that. A salad dressing to go with a Spinach Salad with Bacon and Eggs. It’s not quite a French or a Catalina, it’s a tangy, sweet, oniony dressing inspired by a dressing my Grandmother enjoyed on a salad I remember from my childhood. It’s so good.
What You’ll Need To Make Salad Dressing For Spinach Salad
- Brown Sugar – Just one of the components needed to make such a flavorful dressing. Brown sugar adds sweetness of course, but also give the dressing a thick texture. Be sure to pack the sugar when measuring.
- Oil and Vinegar – Classic components in a vinaigrette, adding richness and tang. Be sure to let the sugar melt in the vinegar, oil, and Worcestershire sauce before mixing with the other ingredients.
- Worcestershire Sauce – Contributing its own unique flavor, this sauce brings the umami and will act as a dissolving agent to the sugar.
- Tomato Paste – I like using the paste because of its concentrated, unsalted flavor. Bringing color and the tomato base, a little goes a long way.
- Sweet Onions – By cooking the onions down to a beautiful caramel, and pureeing them to a mush, the dressing will have an onion flavor without the sharpness found with raw onions.
How To Make Salad Dressing for Spinach Salad
Part of the reason for this blog is to push myself to figure out how to make the dishes I love. The other is to let me make the mistakes so you can crush it in the kitchen with confidence. I tried several approaches to make this sauce and the final recipe you see below what landed me with the right consistency and flavor.
Two key points. First, cook the onions then puree them. I tried raw onions, and the bite was so strong. Cooking the onions gives just the right flavor. The puree will allow the dressing to have a smoother texture.
Secondly, dissolve the sugar with the liquids – oil, vinegar, and Worcestershire sauce (I will have the spelling memorized by the end of this post), before mixing it with the other ingredients.
Add the “slurry” to the onions and combine with the remaining ingredients. Done.
Tip, Tricks, and FAQs
- Salad. If you missed the notes above, be sure to enjoy this dressing with Spinach Salad with Bacon and Eggs.
- How To Store Extra Dressing. Store this dressing for a least a week in a well-sealed container. The oil may solidify from being refrigerated. Leave it out just long enough to liquify the oil before serving.
- Alternatives. Try serving this dressing gently warmed over spinach or with tacos!
- What Oil Should I Use in My Dressing? Choose a lite veggie oil like sunflower or your preferred. Remember, oils do have a flavor and will impact the taste, use what’s handy but keep the flavor impact in mind.
Salad Dressing for Spinach Salad
Equipment
- chef's knife
- cutting board
- measuring cups
- measuring spoons
- food processor
- whisk
Ingredients
- 2 teaspoons olive oil (cook onions)
- 1/2 medium sweet onion (2/3 cup after rough chopped)
- 1/3 cup packed brown sugar
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Worcestershire sauce
- 1/4 cup sunflower oil (for dressing) or other lightly flavored oil
- 2 Tablespoons tomato paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Onion. Peel the sweet onions and cut in half and then a quarter. Rough chop 1/2 onion to get 2/3 cups.1/2 medium sweet onion (2/3 cup after rough chopped)
- Cook. In a small saucepan, heat 2 teaspoons oil over low heat. Add the chopped onions and cook until tender (5-7minutes). They don't have to be translucent. Cooking the onions i just meant to take the sharp bite out of them when they are raw.2 teaspoons olive oil (cook onions)
- Cool. Remove the onions from the heat and allow to cool.
- Whisk. Whisk together the vinegar, Worcestershire sauce, sunflower oil, and brown sugar in a bowl until the sugar is mostly dissolved, and the oil is well combined. This mix will coat the back of a spoon.2 Tablespoons apple cider vinegar, 1 Tablespoon Worcestershire sauce, 1/4 cup sunflower oil (for dressing), 1/3 cup packed brown sugar
- Puree. In a food processor, puree the onions.
- Mix Well. Add the sugar slurry and remaining dressing ingredients to the food processor. Mix well.2 Tablespoons tomato paste, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt
- Enjoy! Options, warm the dressing slightly. Pour the warmed, or room temp (if made fresh), dressing over each salad. Serve immediately.
