This memorable dressing is simple and tasty.
It is great on sandwiches, romaine lettuce, seafood dishes (check out Weekday Crab Cake Salad), and fruit salads!
When I went away to college I lived in an apartment with three other roommates. We did our own cooking and ate dinner together on many nights. (And, no this was not a convent!) Determined to live up to the challenge of cooking for myself and my roommates, I scoured the monthly Bon Appétit magazine for inspirations, then cut out or copied recipes onto cards.
One favorite was the Brass Door Salad Dressing, from the eponymous restaurant in Osage Beach, Missouri. I still have never been to Missouri (nor to this restaurant), but I’m glad I nabbed this deliciously simple dressing! And, while we never served this with crab salad in college, I can attest to it being a perfect match for Weekday Crab Cake Salad. Enjoy!
- 1 1/4 C mayonnaise
- ½ C vegetable oil (I use avocado or peanut)
- ¼ C honey
- ¼ C prepared mustard
- 3 T fresh lemon juice
- 1 T celery seed
- ¼ t dried mustard
- ¼ t curry powder