In our home, we eat a salad every day, sometimes twice! I crave crunchy greens all the time, so I make a large bottle of homemade dressing weekly by tripling this recipe. I keep the dressing in a Centanni wine bottle with its glass top, which keeps the contents fresh. I also use the dressing as a fish marinade or a dipping sauce for fresh vegetables.
See ingredients, directions and pairings.
1 cup EVOO
1/4 cup Vinegar, such as Sherry, Balsamic, White Wine, or Red Wine Vinegar
1/8 cup Parmesan, grated
2 tablespoons Lemon Juice, freshly squeezed
1 tablespoon Dijon Mustard
1/2 Garlic Clove, minced
1 teaspoon Dried Oregano
Pinch of Sea Salt
Pinch of Red Chili Pepper Flakes
Pinch of Black Pepper