Friday, June 5, 2009

Italian Salad Dressing

I've made this dressing several times & every time I do it's a big hit. People are always asking for the recipe. I found it in Martha Stewart Living magazine & I've adapted it a bit here. Usually, I make it for salad. But, today I decided to make it & use half to marinate some chicken breasts for the grill.

Start by adding 2 small, minced garlic cloves to a mixing bowl.

Add 2 teaspoons of sugar,

2 teaspoons of dried mustard,

some kosher salt & freshly ground pepper,

and a 1/4 teaspoon of crushed red pepper flakes.

Then, add 3 tablespoons of red wine vinegar,

and whisk it up to combine.

In a measuring cup, mix a 1/2 cup of extra virgin olive oil & a 1/2 cup of canola oil.

Add the oil in a slow stream, while whisking continuously.

Next, add a 1/4 cup minced fresh basil, 2 teaspoons of minced fresh marjoram, and a teaspoon of minced fresh oregano.

Whisk it up a bit more. Taste the dressing & add some more salt & pepper if necessary.

Pour into a storage jar & refrigerate. This will last at least a week in the fridge.

Italian Salad Dressing

Adapted from Martha Stewart Living
Makes 1 1/3 cups

2 cloves of garlic, minced
2 teaspoons sugar
2 teaspoons dried mustard
kosher salt & freshly ground pepper
1/4 teaspoon red pepper flakes
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup canola oil
1/4 cup finely chopped fresh basil leaves
2 teaspoons finely chopped fresh marjoram
1 teaspoon finely chopped fresh oregano

Whisk garlic, sugar, mustard, red pepper flakes & vinegar in a medium mixing bowl.
Whisk the two oils together & then add to the vinegar mixture in a slow stream, stirring constantly to form an emulsion.
Stir in the fresh herbs & some salt & pepper to taste.
The dressing can be stored in a container for up to a week.

Click here for the printable recipe.


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