One of the best salad dressings is an Italian Vinaigrette! It is creamy, tangy, garlicky, and perfect with a summer salad. And it is even better when it is homemade! If you are looking for a salad to pair it with, try my Italian Chopped Salad!
Key Ingredients and Substitutions:
- White Wine Vinegar – You can technically use any vinegar of choice here. Rice vinegar is a nice neutral vinegar, or apple cider, or pure lemon juice.
- Lemon Juice – Make sure you use real lemon juice here! Fresh is best. If you dont have lemon juice you can use just white wine vinegar.
- Garlic – Fresh garlic is key to an Italian vinaigrette. Make sure it is fresh and not jarred. Omit or use garlic powder if needed.
- Dijon Mustard – You can use any mustard here, but I like the flavor of dijon. You can also use an egg yolk instead of mustard for emulsification, or omit mustard entirely.
- Italian Seasoning – I like dried Italian seasoning here. You can also use dried rosemary, oregano, and thyme here.
- Avocado Oil – Make sure to use a neutral oil here or a very nice extra virgin olive oil so the flavor won’t be bitter.
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SERVINGS: 2 cups
- PREP TIME: 10 Mins
- ACTIVE TIME: 0 Mins
- TOTAL TIME: 10 Min
Ingredients:
- 1/2 cup white wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 3 tsp Italian seasoning
- 3 tsp dijon mustard
- 2 tsp honey
- 1.5 cups extra virgin olive oil
- salt to taste
Preparation:
STEP 1.
Blend the vinegar, lemon juice, garlic, Italian seasoning, mustard, and honey with an immersion blender or whisk to combine. Slowly, while blending / or whisking, add your olive oil to emulsify. It should be thick and creamy once fully incorporated. Serve with a salad or store in the fridge for up to 3 weeks.
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