Mischa’s Italian Salad Dressing

We were attending a feast: Bob’s Filipino Chicken Adobo, and Golnaz’s Mom’s Persian Stuffed Cabbage; and, as usual at one of these gatherings, there was a LOT of great food. When the salads were passed, we had this fine bottled dressing, sold at a store we don’t go to and a restaurant we don’t really care for.

It also had cheese in it, and we are trying to limit Rich’s exposure to dairy products.

Quick, to da Google!

INGREDIENTS
•1/2 cup olive oil
•1 cup vegetable oil
•1/2 cup white wine vinegar
•1/4 cup salad vinegar
•1/2 tsp 21 Seasoning Salute
•1/4 tsp dried parsley
•1/4 tsp dried oregano
•1/4 tsp dried basil
•1/4 tsp dried chives
•1 tsp Seasoned Salt
•1/4 tsp Tellicherry pepper
•1 tsp sugar
•1/2 tsp garlic powder
•1 tbsp mayonnaise
•1/2 cup water
•2 tbsp Italian Dressing Seasoning Blend

I know, it seems like a LOT of stuff, but the nice thing about making it yourself is that you can swap out what you like, add more of stuff you love and less of what you hate; you could even add a bit of some tasty Asiago, Parmesan, or Provolone cheese.

Add all the ingredients (except for the oils) into a blender jar, cover, and give a good whizzz to blend.

Combine the olive and canola oils together in a measuring cup or small pitcher, then scrape down the sides of the blender, recover, and, while running, slowly stream the oils through the small hole in the top until the dressing is nicely emulsified.

Done. And wicked good. Transfer to a tightly covered jar and store in the fridge. If the dressing separates, just give it a good shake.

Try it. You’ll like it!