Paul Newman's original recipe, as told by oldest daughter Nell, and based on a recipe by famed chef Madame Romaine de Lyons.
- 16 ounces worth of virgin olive oil
- 3 to 4 ounces of red wine vinegar if you like it really tart, or balsamic if you like it sweeter. (Sometimes I blend the two)
- 2 to 3 tablespoons of Dijon mustard
- 2 teaspoons celery seeds
- Salt to taste, approximately 1 to 2 teaspoons (Pops’ recipe called for a tablespoon of salt, just for reference)
- 1 to 2 teaspoons pepper
Put vinegar, mustard, salt, and celery seeds in a large measuring cup and whisk until completely combined.
The 16 ounces of olive oil should be in a 32-ounce measuring cup, so you can slowly whisk the blended vinegar mix into the olive oil, whisking as you go.
Taste the dressing and adjust seasonings. This recipe will fit into one regular wine bottle.
Cork and keep unrefrigerated, shaking the heck out of it each time right before you put it on the salad, as it tends to separate.
Editor’s note: As Madame instructed Paul, use way more than two teaspoons of dressing per salad.
To learn more about Paul Newman's famous dressing and how it raised millions for children, read the article in this issue or visit NewmansOwn.com.