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italian dressing. looking for a recipe?
the local restaurants that have awesome italian dressings won't divulge the recipes. does anyone have some? i like it basic, yet still bold and zesty. vinegary. can someone please help? tried the foodnetwork page, but they just point to meals. i just want a homemade salad dressing.
10 Answers
- Anonymous1 decade agoFavorite Answer
i really like this one:
1t. dried oregano
1t. dried basil
1t. granulated garlic
salt and pepper to taste
1t. sugar
1t. dijon mustard
1/2c. red wine vinegar
3/4c. extra virgin oil olive
whisk everything together but oil, then slowly encorporate the oil. i hope this helps you.
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- Anonymous1 decade ago
Okay I used to work in an italian restaurant and their house dressing is super simple: Put all of your salad in a big mixing bowl. Drizzle it with olive oil (or just plain veg. oil if you don't like olive oil), then add a few splashes of red wine vinegar (or more if you like, you said you like it vinegary). Then all that's left to add is a sprinkling of salt and a few dashes of garlic powder. Anything else you may want to add, such as italian seaoning, basil, parmesan cheese, etc...is up to you. Toss all together til everything is incorporated and you have a wonderful italian-style dressing! YUM.
Source(s): my tummy - 1 decade ago
ChelC is right!
Here in Italy the basic dressing for salad is very simple:
- olive oil, white or red vinegar, and salt. That's all!
Then we can add several other ingredients according to the specific salad and our own taste.
For example: basil, celery, parsley, garlic, onion. They must be cut into very very small pieces. Black pepper is also used sometimes. Carrot, and small red tomatoes are used very often.
By the way, olive oil quality is very very important! Use extravirgin ("extravergine") only. Otherwise use a good sunflower oil, but absolutely not bad olive oil.
Acquiring experience you can try these little tips.
- To let oil be more tasty, put some salad anchovies into the oil for one day (or anchovy paste); this is good expecially when you want to add onion and garlic in your salad.
- White vinegar is better when your salad is for or with fish; red vinegar is better when it's for or with meat.
That's just my experience. Hope it can be useful.
Bye, bye!