📝 About This Recipe
A sophisticated, homemade evolution of the mid-century American classic, this Catalina dressing strikes a perfect balance between bold tomato acidity and honeyed sweetness. Unlike its store-bought counterparts, this version boasts a complex depth of flavor thanks to smoked paprika and a hint of grated onion. It is a silky, emulsified masterpiece that brings a nostalgic yet refined touch to any salad bowl.
🥗 Ingredients
The Flavor Base
- 1/2 cup Tomato Ketchup (high-quality, organic preferred)
- 1/2 cup Red Wine Vinegar (provides a sharp, bright tang)
- 1/2 cup Granulated Sugar (can adjust slightly for sweetness preference)
- 1 tablespoon Honey (adds floral notes and viscosity)
- 1 teaspoon Worcestershire Sauce (for savory umami depth)
Aromatics and Spices
- 1 tablespoon Sweet Paprika (gives the signature red color)
- 1/2 teaspoon Smoked Paprika (adds a subtle, sophisticated depth)
- 1 tablespoon Yellow Onion (very finely grated or pureed)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Celery Salt (adds a classic herbaceous note)
- 1/2 teaspoon Dry Mustard Powder (helps with flavor and emulsion)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Emulsion
- 1 cup Neutral Oil (such as grapeseed, canola, or vegetable oil)
👨🍳 Instructions
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1
Gather all ingredients and ensure the oil is at room temperature to facilitate a stable emulsion.
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2
Using a microplane or the finest side of a box grater, grate the yellow onion until you have 1 tablespoon of pulp and juice. This provides a punchy flavor without the grit of chopped onions.
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3
In a high-speed blender or a large mixing bowl, combine the ketchup, red wine vinegar, sugar, and honey.
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4
Add the grated onion, Worcestershire sauce, sweet paprika, smoked paprika, garlic powder, celery salt, dry mustard, kosher salt, and black pepper to the liquid base.
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5
If using a blender, pulse the mixture on low speed for 10-15 seconds until the sugar has mostly dissolved and the spices are evenly distributed.
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6
If mixing by hand, use a balloon whisk to vigorously beat the base until the texture is smooth and the color is uniform.
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7
With the blender running on its lowest setting, begin to drizzle the neutral oil in a very slow, pencil-thin stream.
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8
Continue adding the oil slowly; you will see the mixture transform from a translucent red to a creamy, opaque, and vibrant crimson orange.
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9
Once all the oil is incorporated, increase the blender speed to medium for 5 seconds to fully lock the emulsion.
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10
Taste the dressing using a leaf of lettuce rather than a spoon to see how it coats and flavors greens.
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11
Adjust seasoning if necessary, adding an extra pinch of salt or a splash more vinegar if you prefer it tangier.
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12
Transfer the dressing to a glass jar or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
For the best flavor, use a neutral oil like grapeseed; olive oil can be too heavy and may overpower the delicate spices. If your dressing separates, simply shake it vigorously in a jar or give it a quick pulse in the blender to re-emulsify. To make a 'Light' version, you can replace half the oil with water or unsweetened apple juice, though the texture will be thinner. Always grate the onion rather than chopping it; the juice is the secret to that authentic, zesty Catalina 'bite'. This dressing keeps beautifully in the refrigerator for up to 2 weeks, making it a great make-ahead condiment.
🍽️ Serving Suggestions
The classic pairing: Drizzle over a Taco Salad with ground beef, kidney beans, and crushed corn chips. Use it as a vibrant marinade for grilled chicken breasts or pork tenderloin. Serve as a dip for fresh vegetable crudités, especially cauliflower and bell peppers. Pair with a crisp wedge salad topped with bacon bits and toasted sunflower seeds. Mix a few tablespoons into a cold pasta salad with rotini, olives, and cheddar cheese cubes.