If you take a look in my fridge at any given time and you’ll likely find about 30 different condiments. (I’m a condiment girl through and through!) I enjoy making my own salad dressing (this one is my favorite, but my everyday staple is olive oil, lemon juice, a little fresh grated garlic, and a pinch of salt, pepper, and dried mint…or if I want a sweet dressing olive oil, apple cider vinegar, honey, and a touch of Dijon), but I can definitely appreciate a good quality bottled dressing. And I’ve come to realize that bottled salad dressings have so many uses beyond just dressing salads.
Last year I used Girard’s delicious Peach Mimosa Vinaigrette to make Stone Fruit Salad Canapés. Recently, the kind people at Girard’s invited me to become a Girard’s Epicurian Expert (thank you, Girard’s!), and sent me a few other salad dressing flavors to try (Light Champagne, Olde Venice Italian, White Balsamic Vinaigrette, and Greek Feta Vinaigrette). I decided I wanted to again use them in something other than a salad.
Italian dressing (along with Ranch!) was my favorite as a kid, and since it’s been so long I’ve had it, I decided to give it a try. I had some broccoli in my fridge and one of my favorite ways to prepare broccoli is roasting…all I really did was use Italian dressing instead of oil when I roasted it, and then top it with a few extra goodies like Parmigiano-Reggiano and that breadcrumb topping I love.
It was delicious! The dressing really has great flavor. I served the broccoli with grilled chicken (also marinated in Italian dressing) and a garlic-y cannellini bean puree. The next day I had the leftover broccoli for lunch on top of the bean puree, which made a fantastic vegetarian meal.
Breadcrumb Topping (recipe below)
1 lb broccoli, cut into florets
4 tablespoons Italian dressing (I used Girard’s Olde Venice Italian)
Pinch of salt and pepper
A few shavings of Parmigiano-Reggiano cheese (optional, for garnish)
Preheat oven to 425F; line a baking sheet with parchment paper or a silpat liner. Toss the broccoli with the Italian dressing and a pinch of salt and pepper; arrange it in a single layer on the baking sheet and roast until golden brown in spots, about 12 minutes, stirring once halfway through cooking.
Transfer to a serving platter and top with the breadcrumb topping and cheese shavings, if desired.
1 tablespoon olive oil
1 very small onion, finely diced
1 large clove garlic, grated on a microplane
4 tablespoons Panko breadcrumbs
1 1/2 teaspoons fresh minced (or 1/2 teaspoon dried) thyme, rosemary, or dill
2 tablespoons fresh minced parsley or chives
Pinch each salt and pepper
In a small skillet, heat the olive oil over medium heat; add the onion and sauté until tender and just starting to brown (about 3 minutes), stirring occasionally. Turn the heat down to low and add the garlic and bread crumbs; sauté until the garlic is fragrant and the breadcrumbs are light golden brown (about 2 minutes), stirring frequently. Turn off heat and stir in the herbs and a pinch of salt and pepper. Cool completely.
Served with lemon on top because Mike likes lemon on his broccoli. Lol, is that weird? I have to admit, it was actually a really tasty addition!
Now for the giveaway! Girard’s was kind enough to offer another set of these delicious dressings to one lucky reader. The prize pack includes the following salad dressings: Light Champagne, Olde Venice Italian, White Balsamic Vinaigrette, and Greek Feta Vinaigrette.
You do not need a blog to participate! You can participate in the following ways (you can do as many as you like; please leave a separate comment for each):
- Leave a comment telling me which dressing you’re most excited to try.
- “Like” Faith’s Kitchen on Facebook and leave a comment letting me know.
- Follow An Edible Mosaic on Twitter and leave a comment letting me know.
This giveaway ends September 13 at 9PM EST; after that the winner will be randomly selected and notified by email. Good luck to all!
Disclaimer: I received this salad dressing for free from Girard’s and Girard’s is also providing one set of four dressings for this giveaway. As always, opinions stated are my own.