El Torito Vinaigrette Dressing

lynnski / LA's Note:

I've been making this dressing for about 20 years now; it's especially good on tostada salads or just a simple green dinner salad. The recipe is from the El Torito Restaurant in Los Angeles and was published in the LA Times reader request column.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 2.5 cups

• 2 cups oil
• 1⁄3; cup sherry wine vinegar
• 1 teaspoon salt
• ½ teaspoon white pepper
• 1 dash Dijon mustard
• 1 jalapeno pepper , stems removed, seeded and pureed
• ¼ cup lime juice

Directions:

1. Combine all the ingredients in a blender jar and process until all ingredients are fully incorporated, takes a few minutes.
2. Pour into a storage jar and refrigerate until ready to use.

Reviews

[GingerlyJ]

Very good for Taco salad.. I added a half teaspoon of the Southwest seasoning from Tupperware for added zip

[appleydapply]

I had this on a tossed salad tonight - romaine, lettuce, & scallions. I think I would have enjoyed it more on a taco salad. The jalapeno was the predominant flavor; it added a lot of spice but not a lot of depth of flavor, so after tasting it, I added a bit of garlic. It would have been great on a salad with black beans, sour cream, grated cheddar, avocado, salsa, etc.