Recently I wanted to try a new salad dressing recipe— I bought Blue Cheese and everything— and I found it called for an ingredient called ‘Salad Supreme’ which I hadn’t heard of. Evidently it was a blend of spices and seasonings from Schilling corporation. I did a search on ‘Duck Duck Go’ and found a recipe for the stuff, which I adapted a bit for Supersalad seasoning.

Normally I hate doing a recipe for which you have to make another recipe first, but this one is a good seasoning mix that I’d want in the house anyway, whether or not I was making Blue Cheese Dressing. (I’ve never even tasted blue cheese before I made this dressing. It was good! Not great, like Dana Carpender’s Hoisin Sauce which I used as salad dressing as well as a meat sauce, but good.)

1 1/2 tsp (teaspoon) toasted sesame seeds

1 tsp paprika (smoked paprika?)

1/2 tsp poppy seed

1/2 tsp celery seed

1/4 tsp black pepper (white pepper?)

1/8 tsp cayenne powder

Put ingredients in a clean 1/2 pint canning jar, close lid and shake to blend. Use to season salads, meat or anything else. You can make a double batch if you like. 

1/2 cup EVOO (extra-virgin olive oil)

1/4 cup apple cider vinegar (Bragg’s)

1 clove roasted garlic, crushed

1/4 cup crumbled blue cheese (or Roquefort?)

1 1/2 tsp Supersalad seasoning (see above)

1/4 tsp Worchestershire sauce

1 Tbsp (Tablespoon) water

Put ingredients in a wide-mouth canning jar, use a stick blender to blend for 1 minute. Store in refrigerator, use promptly. NOTE: You can replace part of the EVOO with MCT oil to make it more ketogenic. And more expensive, alas. OTHER NOTE: Like all salad dressings, you can use it to flavor your meat as well. Why not top a burger with a 1/2 Tablespoon?