Homemade Italian Salad Dressing

In our home, we eat a salad every day, sometimes twice! I crave crunchy greens all the time, which is why 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 marinade for fish or as a dipping sauce for fresh vegetables.

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

Put all the ingredients into a jar and shake to combine. If you do not have a jar, whisk together in a bowl. Be sure to taste the dressing, if it is too acidic add more EVOO. If it needs more tartness add vinegar or lemon juice. Be sure to shake or whisk to emulsify the ingredients right before using. Keep in an airtight container in the refrigerator for up to 7 days.