Asiago Cheese Salad Dressing Recipe

Asiago cheese salad dressing

Mama Lena’s Italian Kitchen was a legendary Chicago restaurant that operated in the Chicago’s Gold Coast in the late 60s through the early 80s. Unfortunately I never went there, but very fortunately, I found the Mama Lena’s Italian Kitchen cook book, A Pinch of This and Pinch of That at a local thrift store — what a treasure of authentic Sicilian recipes and stories of Mama Lena’s life and the restaurant she operated with her son Salvino.

I want to try everything in the cookbook, but I chose to start with Asiago cheese salad dressing, which I simplified and modified slightly (less sugar, a bit more fennel.) The dressing is simple and full of flavor, and a perfect compliment to a Tomato, Onions and Cucumber salad.

Asiago Cheese Salad Dressing Ingredients

• Olive Oil - 1 cup, extra virgin
• White Wine Vinegar - 1/3 cup
• Asiago Cheese - 1/3 cup, grated
• Lemon Juice - 1 Tblsp.
• Sugar - 1/2 tsp.
• Fennel Leaves - 1 tsp., chopped

Directions

1. Blend the oil and vinegar, and then add the cheese, lemon juice and sugar. Mix gently until smooth, and then add the fennel.
2. Cover and refrigerate for at least 1 hour, preferably more.

Lasts for several days refrigerated.

Make it a meal with:

Tomato, Onion and Cucumber Salad

Italian Garden Soup

Grilled Stuffed Chicken Breasts with Italian Cheeses and Artichokes

Pasta Primavera with Asparagus, Peppers and Mushrooms

Classic Baked Cheesecake

Tags: Asiago cheese, Italian, marinade, salads