Bags of Spices

THE HUGGINS FAMILY

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Dressings

House dressings, vinaigrettes, creamy mixes, and bold drizzle sauces that elevate salads, bowls, and grilled meats.

  • Espiau’s Vinaigrette

    Espiau’s Vinaigrette

    In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant. At that time it was located on the west end of Holt. The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer. The business moved to Claremont in the 1990s and can still be found in the Claremont Village. Our family’s favorite dish there is the Tostada Salad. Their tostada is unique. Instead of salsa, theirs is topped with a vinaigrette. This recipe is my attempt to replicate their dressing.

    Ingredients

    • 1 cup red wine vinegar
    • 3 tbsp water
    • ¾ cup vegetable oil
    • ⅓ cup sugar
    • 2 tbsp Lowry’s seasoned salt
    • 1 tbsp onion powder
    • ¼ tsp black pepper, finely ground
    • ¼ tsp dried oregano

    Directions

    Mix the Dressing

    Place all ingredients in a jar; shake to combine. Allow several hours for flavors to meld. Store in refrigerator.

    Notes

    Preparation

    Extra-virgin olive oil or avocado oil may be used, but both become semi-solid in the refrigerator. Let the dressing rest at room temperature or place the sealed jar under warm water until fluid again.

    Shake well before each use—the sugar and spices will naturally settle since this vinaigrette contains no emulsifiers.

    The flavor improves dramatically after resting. Overnight is ideal, allowing the oregano to bloom, the vinegar to soften, and the seasoning to fully dissolve.

    Serving Suggestions

    To mimic Espiau’s tostada experience, allow the vinaigrette to warm slightly before serving. The aromatics brighten when the dressing is not ice-cold.

    Excellent on tostadas, chopped salads, shredded cabbage, grilled chicken salads, sliced cucumbers, tomatoes, and mixed vegetables.

    Variations

    For a low-calorie or low-carbohydrate option, substitute monk fruit sweetener. Start with the full ⅓ cup equivalent and adjust to taste after resting.

    For a sharper dressing, increase black pepper or add a pinch of crushed red pepper flakes.

    Make-Ahead & Storage

    This vinaigrette keeps well for 7–10 days in the refrigerator. The high acidity helps preserve the flavor, though it is best within the first week.

    If the dressing tastes too sharp immediately after mixing, allow more resting time—its acidity mellows as the aromatics hydrate.

  • Greek Salad Dressing with Feta & Olives

    Greek Salad Dressing with Feta & Olives

    This Greek-inspired salad dressing layers bright red wine vinegar and lemon juice with briny feta, savory anchovy, and a whisper of olives for a bold, restaurant-style flavor. It’s thick enough to cling to crisp lettuce and chopped vegetables, yet pourable enough for drizzling over Greek salads, grain bowls, and grilled chicken.

    Ingredients

    • ¼ cup red wine vinegar
    • ¼ cup lemon juice
    • ¼ cup water
    • 1 tbsp sugar
    • ½ tbsp dried oregano
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp table salt
    • ¼ tsp xanthan gum
    • 2 anchovy fillets (or ½ tbsp fish sauce)
    • ⅓ cup extra virgin olive oil
    • ⅓ cup avocado oil (or canola)
    • ¼ cup feta, crumbled
    • 2 tbsp black or Kalamata olives, finely chopped (optional)
    • Black pepper, to taste

    Directions

    Blend the Base:

    In a food processor or blender, combine the red wine vinegar, lemon juice, water, sugar, dried oregano, garlic powder, onion powder, salt, xanthan gum, and anchovy fillets (or fish sauce). Blend until smooth and the seasonings are fully combined.

    Emulsify the Oils:

    With the food processor or blender running on low speed, slowly drizzle in the olive oil and avocado oil in a thin, steady stream. Continue blending until the dressing is fully emulsified and slightly thickened.

    Add Feta and Olives:

    Add the crumbled feta and, if using, the finely chopped olives. Pulse just until the feta and olives are broken up and evenly distributed for a slightly chunky, textured dressing.

    For a creamier, smoother dressing, blend a bit longer until the feta is mostly incorporated into the emulsion.

    Season and Chill:

    Taste and adjust the seasoning, adding more salt if needed and black pepper to taste.

    Transfer the dressing to a jar or bottle and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the dressing to thicken slightly.

    Notes

    Preparation

    • Blend the base long enough to fully dissolve the sugar and hydrate the dried oregano before adding the oils.
    • Drizzle the oils in slowly for the most stable emulsion, especially if not using xanthan gum.
    • Use good-quality, briny feta for the best flavor and a creamy, rich finish.
    • Finely chop the olives so they distribute evenly without creating large salty bites.
    • Shake or stir well before each use, especially if the dressing has been refrigerated overnight.

    Serving Suggestions

    • Drizzle over classic Greek salads with romaine, cucumbers, tomatoes, red onion, olives, and extra feta.
    • Toss with chopped salads, grain bowls, or pasta salads for a bright, tangy kick.
    • Use as a quick marinade for chicken, pork, or shrimp before grilling or roasting.
    • Spoon over sliced tomatoes, cucumbers, and red onions for a simple side dish.

    Variations

    • Extra Creamy: Blend the feta fully into the dressing and add an extra 2 tbsp feta for a thicker, more luxurious texture.
    • Olive-Forward: Increase the chopped olives to 3–4 tbsp and leave the feta slightly chunky for more bursts of briny flavor.
    • Milder Anchovy: Start with 1 anchovy fillet or 2 tsp fish sauce, then adjust to taste if you prefer a subtler umami note.
    • No Xanthan Gum: Omit the xanthan gum for a more traditional vinaigrette-style dressing—just shake well before serving as it will separate over time.

    Make-Ahead & Storage

    • Refrigeration: Store in an airtight jar or bottle in the refrigerator.
    • Storage Time: For best quality and food safety, use within 4–5 days due to the feta and anchovy/fish sauce.
    • Before Serving: The dressing will thicken when chilled; let it sit at room temperature for 10–15 minutes and shake or stir well before using.
    • Separation: Some separation is normal. If not using xanthan gum, shake vigorously to re-emulsify before each use.