My starting point in searching for a recipe was noting the menu's description of the salad: Chopped Salad -- Field greens and romaine, hearts of palm, red pepper (I used yellow bell pepper), carrots, cucumber, diced red onion (I used sweet onion), sprouts and tomato. (Served with) Garlic-parsley vinaigrette dressing. (And, I will add in a very flamboyant bowl that could probably have made even the simplest salad look extraordinary)!
My next clue was that the restaurant boasted an Argentinian chef, so I Googled recipes from Argentina containing ingredients similar to what I observed in the Uptown Kitchen's dressing. My search revealed that I had probably experienced a variation of a ubiquitous Argentinian/Brazilian condiment called "chimichurri sauce", said to be as common on THEIR tables as catsup is on ours! Apparently, chimichurri is used as a sauce or marinade for meats and fish, as a sauce on pasta, and even, as it was at Uptown Kitchen, as a salad dressing.
After looking up several chimichurri recipes on the internet, I pulled this “clone” together, based on which I am thrilled to say enabled my taste buds to do a happy dance all over again. (I missed the bowl though)!
It is quite garlicky, so either eat it on a day when you won't be socially interacting or make sure everyone at the table also has a serving!
1/2 cup red wine vinegar (I used a pomegranate version)
1/4 cup water
1 bunch parsley (remove thick stems), coarsely chopped
1/4 cup coarsely chopped sweet onion (my addition)
6 - 8 cloves peeled garlic, coarsely chopped
1 1/2 to 2 teaspoons salt
1/2 teaspoon dried oregano
Several twists freshly ground pepper
1 cup extra virgin olive oil
In a blender container, combine the vinegar, water, onion, parsley, garlic, salt, oregano and pepper; pulse on and off several times, until the parsley, onion and garlic are quite finely chopped.
Add the olive oil; continue to pulse several more times, until the mixture begins to emulsify and the texture is semi-smooth with flecks of finely chopped parsley still visible throughout. (Do not puree). Adjust seasonings to taste.