Don’t you just love the name of this dressing? A little research led me to believe that possibly one of the owners had a sailboat/schooner as “gollywobbler in sailor’s terms means a very large quadrilateral staysail between the foremast and mainmast of a schooner. As Michigan is “The Great Lakes State” this would not surprise me. We are surrounded by large lakes as well as many small ones within – we even owned a 25 acre “lake” for almost 20 years.
This is another recipe from my hometown and unfortunately this restaurant closed during the 1990’s. At least I have their dressing recipe to remember this restaurant by. They were located in the Holiday Inn East right across from Arborland, one of our local malls. This was another recipe from the weekly newspaper featuring different restaurants. Anyways, when Gene and I went there for dinner this house dressing was always a part of our meal. The original recipe made quite a lot so the dressing below has been cut in half with some adjustments.
Gollywobbler's Champagne Dressing, Adapted
- 1/2 tbsp. garlic, finely minced
- 1/4 bottle medium priced dry champagne (I use Proseco)
- 1-1/4 cups white wine vinegar
- 3/4 cup extra virgin olive oil
- 1/2 cup Dijon mustard
- 1 tbsp. honey
- salt and pepper to taste
- garnish with parsley, minced
Combine all of the ingredients and mix well. Once the dressing is refrigerated it may become thick and cloudy but bringing it back to room temperature does clear it up.
Serve over a bed of fresh greens, sliced radishes, candied nuts, homemade croutons and any other condiments of your choice. I sometimes will serve it with grilled chicken and make a meal out of it.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/01/11/gollywobblers-…pagne-dressing/
My French Breakfast radishes are about 2 inches long with a white tip and a red top and have a mildly sweet flavor with a succulent crunch. They are an heirloom which was introduced in 1879 and was the popular radish of Paris at the time.
Homemade croutons are loved by everyone and as I have mentioned in the past, people like to just snack on them. Check out my recipe Parmesan Croutons here. I also make Seasoned Croutons and for that recipe go here. I made this salad a meal by adding some grilled chicken marinated in a balsamic marinade.
This dressing is perfect for summertime salads whether for lunch or dinner. I am bringing some good memories of a popular and favorite restaurant to Angie’s Fiesta Friday #71. Stop by and say hello to Jhuls @ The Not So Creative Cook and Laurie @ Ten Times Tea.