This is the second most popular salad dressing in America, first being ranch, but in my opinion Italian is my favorite. Here is my version that is very easy to make and goes well on many salads.
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SERVINGS: 1 cup
- PREP TIME: 5 Mins
- COOK TIME: 0 Mins
- TOTAL TIME: 5 Min
Make sure to slowly add the oil while mixing to emulsify properly! Otherwise it will not be as creamy and thick.
Ingredients:
- 1/4 cup red wine vinegar
- 1 garlic, minced
- 1 tsp Italian seasoning
- pinch of salt
- 1 tbsp dijon mustard
- 1/2 – 3/4 cup olive oil
Preparation:
STEP 1.
In a blender, or blender container if you are using an immersion blender, add the red wine vinegar, garlic, Italian seasoning, salt and dijon mustard. Blend to combine.
STEP 2.
While blending, slowly add the olive oil. By slowly adding it and blending at the same time, the dressing will properly emulsify. Keep adding olive oil until desired thickness is reached. I like my salad dressings pretty thick, so the more olive oil you add, the thicker it will get. If it is not thickening, your sauce is probably “broken” and the vinegar and oil haven’t properly combined. You may have added oil too fast and may need to start over if you are big on the texture.
STEP 3.
Serve with a salad, or store it the fridge for up to two weeks.
I prefer making salad dressing myself. There are some lovely store-bought options out there, but there’s nothing like the fresh, vibrant flavor of something house-made (plus – you know what’s in it!). Can’t wait to try this version!
Agreed! So much tastier and healthier!