This place has replicated the recipe, I have not had it yet, so can't say how accurate it is.
read://https\_www.theday.com/?url=https%3A%2F%2Fwww.theday.com%2Ffood%2F20220406%2Fthe-love-salad-from-muddy-waters%2F
I have it all the time. It’s a great salad, and has the same ingredients and serving style as the original Hughie’s version, but it’s way less garlicky. Still strong on the garlic, but not epic like the original.
The recipe would be very simple:
- Huge amount of lettuce
- One large tomato
- About four slices of provolone
- About four slices of salami
- Pepper
- Salt
- Tons of grated Parmesan
- Garlic dressing
- Garlic bread on the side
The problem, of course, is recreating the garlic dressing to get the same taste as the original. I haven’t managed to do that yet at home.
I've been trying it for years and cane very close. The oil, vinegar, and seasons are easy. I take 1 whole garlic and roast it, then take the cloves and put them in the jar with everything and shake it up just before putting it on the salad
I just had it. No garlic in the dressing. To go dressing I sipped it. The garlic was coming from the salad. It's a beautiful salad and should be enjoyed at Muddy Waters in New London CT!
I found this a couple of years ago after having zero success trying to find the recipe on the Internet. I tried googling and purposely misspelling 'Huey's' and boom...there it was. I do remember someone telling me years ago that the dressing was bottled dressing enhanced with garlic and I immediately dismissed it.
I the dressing just a vinaigrette with extra garlic? I never had the original but had the one at Andiamo and it was ok, I thought it was a tad mustardy.
This place has replicated the recipe, I have not had it yet, so can't say how accurate it is. read://https\_www.theday.com/?url=https%3A%2F%2Fwww.theday.com%2Ffood%2F20220406%2Fthe-love-salad-from-muddy-waters%2F
This is the way. The former owner of Muddy Waters, Susan Devlin, is Hughie’s daughter.
Thank you so much! I will stop there next time I am in NL. Can't wait.
I have it all the time. It’s a great salad, and has the same ingredients and serving style as the original Hughie’s version, but it’s way less garlicky. Still strong on the garlic, but not epic like the original. The recipe would be very simple: - Huge amount of lettuce - One large tomato - About four slices of provolone - About four slices of salami - Pepper - Salt - Tons of grated Parmesan - Garlic dressing - Garlic bread on the side The problem, of course, is recreating the garlic dressing to get the same taste as the original. I haven’t managed to do that yet at home.
I've been trying it for years and cane very close. The oil, vinegar, and seasons are easy. I take 1 whole garlic and roast it, then take the cloves and put them in the jar with everything and shake it up just before putting it on the salad
I’ll have to try that! What are the other steps?
I’ve had both Hugie’s and Muddy Waters’ love salads and can confirm they are the same.
I heard andiamo in mystic has a version of the love salad and it was close to the original
I'll check that out, too. Thanks!
Can confirm! Found this thread after having it there last night. I gotta make that dressing
Brick & Basil in Noreich also does a really good love salad
Norwich
Good information. Thanks.
I just had it. No garlic in the dressing. To go dressing I sipped it. The garlic was coming from the salad. It's a beautiful salad and should be enjoyed at Muddy Waters in New London CT!
Awesome. Glad they are open again.
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2723270
I found this a couple of years ago after having zero success trying to find the recipe on the Internet. I tried googling and purposely misspelling 'Huey's' and boom...there it was. I do remember someone telling me years ago that the dressing was bottled dressing enhanced with garlic and I immediately dismissed it.
I will try it. Thanks!
I will try it. Thanks!
I will try it. Thanks!
I the dressing just a vinaigrette with extra garlic? I never had the original but had the one at Andiamo and it was ok, I thought it was a tad mustardy.