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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.
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Start by adding 2 small, minced garlic cloves to a mixing bowl.
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Add 2 teaspoons of sugar,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN70utvQBFLjYWaf6PVCrMhvBFpaJhC8YV6lXx9lmQb6Oy9V8L_CEdaOSL8lGUKcPdFyBpfl0BoWkk_tDUuP5tAG7gBVjjj40KqNs2vQyRBX_omT3g4Z2k_thJ2GwFoZNLWp1HE4jzYs/s400/dress2.jpg)
2 teaspoons of dried mustard,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WUmqOQv8-5yC5q9UrQdb2979IpZDIcNYhruXcex4xaMiVymu8KUX7hkFtZkyXK0pQhK-9R_62K4hsKUyIeE2t608VqjkF2dbQMOZ3jBKRskvy0mqD4UHL5A4EYn9QDHNqdXdhyvh2ZQ/s400/dress4.jpg)
some kosher salt & freshly ground pepper,
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and a 1/4 teaspoon of crushed red pepper flakes.
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Then, add 3 tablespoons of red wine vinegar,
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and whisk it up to combine.
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In a measuring cup, mix a 1/2 cup of extra virgin olive oil & a 1/2 cup of canola oil.
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Add the oil in a slow stream, while whisking continuously.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi_cvObhcN3XWvB_OatsOgp9swejKlXxGcf-k9pzwVlxsiByKaHILiYKLNlvCb5OEPFPuRzI0AwD45_rezAvsVzb0UlYxkEismeEIPsR7pMv6FBN1nSlFmxaKeVEowNx0QgLCM4V8eOw/s400/dress6.jpg)
Next, add a 1/4 cup minced fresh basil, 2 teaspoons of minced fresh marjoram, and a teaspoon of minced fresh oregano.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kkUQGRD9x2BRhyphenhyphen0-Na_ztUF00TCek6qliEMOP24g1cPkttA2fRUB8PY95eQ_oeA_Lf377-glQWjE_y1tkJgdSVbDW2E55CxTYVo6s2lOMnG4i5mfeXYdAx9m6cuM0YfPgruENn0Irio/s400/dress11.jpg)
Whisk it up a bit more. Taste the dressing & add some more salt & pepper if necessary.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aXR48QVmDMuxna9giMZSehmkLvCOr5bFNt5hMZdB0zBoPLgyR2gKRWRTSpreFp1j4zi8tE6bW9E4Bf1SLIcl10QOrTD41suOsdGXCU1pFxor_pNbC2tUsC1tFcOFo2uLBTAW5OkxYTE/s400/dress.jpg)
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.
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.
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