Basque Garlic Salad Dressing
This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission.
Several years ago when I lived in Las Vegas, I had to make a few trips north for work, to a small mining town called Elko, Nevada. You have to fly into Salt Lake City and then drive several hours, or take a small plane from SLC. I was working as the buyer for the Red Rock Canyon Interpretive Association at the time, and one of our locations was the California Trail Interpretive Center. It was a nice little museum, and I had to go up a few times a year with the executive director and the director of retail.
The highlight of these trips was dinner at the Star Hotel. Built in 1910 as a hotel and restaurant, it now serves as a Basque bar and restaurant. The people are nice, the food is good and plentiful, and everything is served family style except the entrees.
Each diner orders their entree, then the food starts coming to the table. First, they bring out cabbage soup, bread, and salad with garlic dressing. Then with the entrees, they bring out beans, spaghetti, french fries, and a vegetable (the three times I ate there, it was green beans, but it may vary). Seriously–tons of food. If you leave the Star hungry, it’s your own fault.
To be honest though, my favorite was always the salad. It was just iceberg lettuce in a creamy garlic dressing. Believe me–I know. It looks like nothing special, but oh boy. Once you try it, you’ll be hooked.
I made this for Stephan last week and he couldn’t believe how good it was.
Serve with bread and soup or pasta. Could you add vegetables and other salad fixings? Absolutely! But do yourself a favor and try it this way first.
If you’d like to check out the Star for yourself, their website is elkostarhotel.com
If you’re in the area, definitely check them out–you won’t regret it!
PrintBasque Garlic Salad Dressing
It will look like there’s not enough dressing to coat an entire head of lettuce, but it will.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
Ingredients
1 Tablespoon olive oil
4 cloves of garlic, minced
3 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup mayonnaise
1 medium head of iceberg lettuce
Instructions
Whisk the first six ingredients together and let sit in the fridge overnight to let the flavors meld.
Cut the lettuce into small squares and toss with the dressing.
That’s it–Boom. Dead Simple.
Delightful dressing. Thank you so much for sharing.
Thank you so much! It’s amazing how something so simple can be so crazy-good!
I was born and raised in Elko and the Star is the best 💕Thanks for sharing this great recipient
Thanks so much!
Im from northern Nevada. This recipe is great! Just like the Stars salad dressing
Same girl, born and raised there. The star is by far the best place.
How is this stuff so GOOD?
It is much more delicious after it’s been in the fridge for a few days. I look forward to salad now. Fantastic!
FANTASTIC! JUST MAKE IT!!!
You forgot to list the 2 Grated Hard Boiled eggs they add to the dressing, It’s what makes it! I’ve been eating at the Star Hotel since about 1979 and my dads been eating there since the late 50’s.
Oh that’s interesting! I didn’t know about the hard boiled eggs, but I definitely try that next time I make the dressing.
Thanks!
I like that idea of adding an egg, but I am afraid it won’t hold good in the fridge. I was thinking about grating the egg and using it a a garnish. What do you all think….yay or nay?
Having dined at the Star many times, I can tell you that the eggs aren’t apparent in the dressing, if that is what you are concerned about when you say, “won’t hold well.” The dressing should be good for at least a week, with or without the egg, if properly stored in the fridge.
I love this dressing!!!
Thank you for mentioning that, I was just at the restaurant and asked the server about the dressing and she said they added eggs to the dressing. She also told me when she makes it, she uses red wine vinegar.
Absolutely wonderful. 5 stars, new favorite! thanks for sharing
No visit to Elko goes without dinner at the Star. Thank you sharing this wonderful recipe. Now I can make it at home in between visits. Do you have a recipe for the cabbage soup by chance?Another favorite.
I wish I did have the recipe for the cabbage soup–it’s so good!
Hands down, they have the best steak in Nevada! I worked for the state and every employee who ever goes there agrees!
Made this for lunch today and thoroughly enjoyed it! Mixed a little with some sweet chili sauce and served it as a sauce for Hoisin Air Fried Salmon! Spectacular Meal!! Will make again!
I love this dressing, but changed it up a little bit. I used garlic flavored oil and instead of a 1/2 C of mayonnaise, I used 1/4 C and 1/c of heavy whipping cream. I don’t like a heavy mayo taste and the cream gave it the perfect blend I was going for.
Really great , tasty, easy dressing
Best salad you can have and the star is the one thing I miss the most sense I’ve moved away from Elko
Hi,
I’m about too make this dressing tomorrow, but have a question. Most vinaigrettes have a 3 to 1 ratio of oil to vinegar, opposite this recipe. Is this recipe correct? Thanks! John
It’s correct–remember that there’s oil in the mayonnaise too 🙂
I’m Addicted!! I’ve made 2 Batches in 5 Days!
Yay! I’m so glad that you like it!
I grew up in Elko and love this dressing. Thanks for sharing the recipe. A lot of childhood memories at the Star.
I am from Elko. I moved to Louisiana 14 years ago. I have been craving the Star soup and salad. Thank you for this!! Now off to find the soup!
This is so simple and yet addicting! I want it on EVERYTHING!
I know the Star cooks the garlic in the olive oil before adding into the dressing recipe. I worked there for 15 years and served 100’s of salads.
Thank you for sharing! This is one of the best salad dressing gs I have ever made! Added a few extra garlic cloves! I am going to try it as the dressing on my pasta salad! DELISH
Growing up in Bakersfield, CA my favorite dining out was always to any of the several Basque restaurants we had to choose from there. The soup and salad – were and still are -my favorite part … I would very rarely need any entree and only get the setup and be happy finishing off the soup and the simple salad with this dressing – and the pickled tongue (LOL): Thank you for sharing such a nostalgic recipe!
Omg! I cannot believe I’ve had these ingredients my whole life and never put them together! I’ve been doing salad wrong forever! Dressing is unbelievably great and it’s going on everything for now on
Tried this out a few months ago and it’s been a huge crowd pleaser! It’s currently now one of my most requested recipes from my guests. So glad I found this site!
Thank you so much!