I'm making the biggest chef salad known to man for dinner tonight

with:

fresh romaine hearts
hard boiled egg
prosciuto de parma
fresh provalone
cotto salami
hot pepper rings
butter/garlic crutons
carrots
cucumber
garden tomatos
Greek dressing

because it is TOO FUCKING HOT TO COOK!

can I join you?



(I'm not cooking either. I was thinking crackers w/ cheese, ham & salami slices, and sliced tomatoes.... and lemonade. I'd drink beer but I'm trying to avoid the calories.)

bring over your humping shoes :D

Man, it is some good stuff.

or did I forget about it?

:shrug:

Also, I halved the recipe because I don't have a huge blender. It's delicious. And it tastes exactly like the restaurant's dressing.

Maggiano's House Italian Dressing:

1 oz. Colemans dry mustard
1/3 cup sugar
3/4 cup water
1 oz. garlic -- finely chopped
1/4 cup red vinegar
1 cup white vinegar
salt -- to taste
1 qt. corn or canola oil
1 cup virgin olive oil
2 tsp. crushed red pepper
2 tsp. fresh ground pepper
1 tsp fresh oregano

Combine mustard, sugar, water, red and white
vinegar, and salt in food processor. Mix
until smooth. Slowly drizzle in the oils,
continue to blend for 2-3 minutes. Transfer
to bowl and add remaining ingredients with
wire whisk. Store in sealed containers in
refrigerator. This makes 2 quarts of
dressing.

I love the prosciutto de parma YUMMY

good call!

the olives? not so much :puke:

He'd kick your ass for that olive crack.

:rofl: