Another Italian Salad Dressing?

05aSaladBowlbfLOYup. An’ it’s a good one.

Not to say that Mischa’s Italian isn’t perfectly fine, or that Oil & Vinegar isn’t perfectly acceptable, and don’t even get me started about the Roasted Garlic Dressing. It’s just that this version, which I have to give thanks to Jeff Mauro, the Sandwich King, for is so simple & tasty.

As a bonus, putting this dressing together pushed me to make my own Italian Seasoning Blend, so that recipe is here too.

Italian Seasoning:
•2-1/2 tbsp basil
•3 tbsp oregano
•3 tbsp parsley
•1 tsp thyme
•1 tsp rosemary
•1 tbsp garlic powder
•1 tbsp chives
02SpicesMustardBlenderbfLO•1/2 tsp black pepper
•1/2 tsp red pepper flakes

Salad Dressing:
•2 tbsp salad vinegar
•2 tbsp lemon juice
•1/2 tsp Dijon mustard
•1 tbsp sugar
•1/2 tsp Italian seasoning
•1/4 tsp salt
•1/4 tsp fresh ground black pepper
•1 clove garlic, minced
03AddOilbfLO•1/2 tsp dried shallot
•1/4 cup canola oil
•1/4 cup olive oil

Make the Italian Seasoning by combing all the ingredients well in a lidded jar.

Make the dressing by adding lemon juice, vinegar, and seasonings to a blender jar.

Give it all a good whizzz to blend, then scrape down the sides.

04DressingJarbfLOCombine the olive and canola oils and, with the blender running, add slowly to the blender through the feed hole.

Note 1: I’ve made two batches of this dressing so far, and the first – which I made using 4 tablespoons of red wine vinegar and no lemon juice (this image) – came out kind of thick. Really nice, just thick, almost like a cream dressing. The second batch, which I swapped out lemon juice for half the vinegar, and then used Salad Vinegar instead of the RWV came out with a better, to me, flavor but a considerably thinner consistency – see the image below.

07PeaSaladDressedbfLOEither way, you have one fine salad dressing; and now you have your own, customizable Italian Seasoning mix, too.

Can’t beat that with a stick, so grab a lemon and some vinegar and make yourself a little salad dressing.

Note 2: I use half and half olive oil/canola oil mostly because if I use all olive oil, it tends to solidify in the fridge. This recipe doesn’t make a huge amount – this image is a full batch in a Good Seasons cruet – so if you’re planning on dressing one large salad for a crowd, by all means use all olive oil if you like. It’s all good.

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