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THE HUGGINS FAMILY

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Vinaigrette

  • Italian Salad Dressing

    Italian Salad Dressing

    This Italian-American salad dressing has been a Huggins family favorite for years—the kind you want to keep in the fridge for weeknight salads, Sunday dinners, and drizzling over a big antipasto platter. It balances tangy red wine vinegar, a touch of sweetness, and nutty Romano cheese, with just enough warmth from cayenne to keep things interesting. A bit of xanthan gum helps it stay emulsified and pourable, so it feels as smooth and reliable as your favorite pizzeria house dressing.

    Ingredients

    • ½ cup (120 ml) red wine vinegar
    • ⅓ cup (80 ml) water
    • ¼ cup (60 ml) vegetable oil
    • 2 tbsp (30 ml) light olive oil
    • ¼ cup (50 g) granulated sugar
    • ½ tbsp (9 g) table salt
    • ½ tbsp (7.5 ml) lemon juice
    • ½ tsp garlic powder
    • ¼ tsp xanthan gum
    • ¼ tsp dried parsley flakes
    • ⅛ tsp dried oregano
    • ⅛ tsp cayenne pepper
    • ⅛ tsp MSG (optional)
    • 1½ oz (43 g) Romano cheese, finely grated

    Directions

    Blend the Base

    Add the red wine vinegar, water, vegetable oil, light olive oil, sugar, table salt, lemon juice, garlic powder, xanthan gum, dried parsley, dried oregano, cayenne pepper, and MSG (if using) to a blender.

    Blend on low speed for about 10–15 seconds, just until the sugar is dissolved and the mixture looks slightly thickened and evenly emulsified. Avoid over-blending so the dressing does not become too thick.

    Add the Cheese & Chill

    Transfer the dressing to a bottle or jar. Add the finely grated Romano cheese, secure the lid, and shake until the cheese is evenly dispersed.

    Refrigerate at least 1 hour, preferably overnight, to allow the flavors to meld and the herbs to hydrate. Shake well before serving.

    Yield: About 1½ cups (355 ml).

    Notes

    Preparation

    • Blend only until the dressing looks slightly thickened and emulsified; over-blending can make the xanthan gum thicken the dressing more than desired.
    • Adding the Romano cheese after blending keeps the texture pleasantly speckled and helps prevent the dressing from becoming gritty.
    • For best flavor, let the dressing rest in the refrigerator overnight so the herbs fully hydrate and the acidity rounds out.
    • If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before serving.
    • MSG is optional but enhances the savory notes from the Romano cheese and makes the dressing taste a bit more “restaurant-style.”

    Variations

    • Herb-Forward Italian Dressing: Increase dried parsley to ½ tsp and dried oregano to ½ tsp. Add ½ tsp dried basil for a more pronounced Italian herb profile. Allow to sit overnight so the herbs fully hydrate.
    • Optional Add-Ins: Stir in 1–2 tsp very finely minced red bell pepper for a classic Italian-American pizzeria vibe, ½–1 tsp Dijon mustard for a touch of tang and extra emulsification, or a small pinch of celery seed for an old-school “house dressing” flavor.
    • Fresh Garlic Option (Same-Day Use): If you plan to use the dressing the same day, you may substitute the garlic powder with ½ tsp very finely minced fresh garlic. For food safety and flavor, use within 24 hours and keep refrigerated.
    • Roasted Garlic Variation: For a sweeter, mellow garlic note, replace the garlic powder with 1 tsp mashed roasted garlic. This variation keeps well for several days in the refrigerator and adds a deeper, rounder garlic flavor.

    Serving Suggestions

    • Use on classic green salads with romaine or iceberg, tomatoes, cucumbers, olives, and red onion.
    • Drizzle over chopped salads, Italian-style subs, or an antipasto platter with cured meats, cheeses, and marinated vegetables.
    • For a simple marinade for chicken or vegetables, reduce the sugar to 2–3 tbsp per batch of dressing, then marinate for 30–60 minutes before cooking. The reduced sugar helps minimize burning on the grill or in a hot pan.

    Make-Ahead & Storage

    • Store the dressing in an airtight bottle or jar in the refrigerator for up to 1 week when made with garlic powder.
    • If using fresh garlic, use within 24 hours for best flavor and food safety.
    • The cheese and xanthan gum will cause the dressing to thicken slightly over time; let it warm at room temperature for a few minutes and shake well before serving.
    • Always use a clean spoon or pour directly from the bottle to help maximize shelf life.
  • 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.