This recipe starts with a super short anecdote about my paternal grandfather, known as Papap. Papap could build anything, had a big laugh, an unwavering love for his family, and a really good appetite, especially for Josie’s cooking. One of my strongest (and maybe strangest) memories of him centered around his practice of eating his salad after his meal, very old-school Italian. And the meal would invariably end with him picking up his salad bowl with two hands and drinking the remaining Italian salad dressing.
Talk about a compliment to the chef!
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The recipe that follows is my taste memory of my gram Josie’s salad dressing. My gram typically made hers with what was known as “salad oil”, which was how it was labeled on the enormous metal container she bought it in. Maybe it was Wesson? All I know is it was so good.
Apparently good enough to drink.
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Blend of oils and vinegars
For this simple salad dressing, I start with my version of salad oil which is canola oil (you can use any neutral flavored oil) and then layer in extra virgin olive oil. The canola oil provides the necessary thick texture of a classic Italian salad dressing and the EVOO contributes a rich, grassy flavor.
Together, they make the perfect vehicle for all the seasoned flavor we are going to add.
For the vinegar, I love the simplicity and cleanness of white vinegar. An equal part of red wine vinegar layers in rich sweetness.
This dressing is featured on my big chopped antipasto salad recipe – it marries all those Italian meats and cheeses in the best way!
Classic herb mixture
What makes this salad dressing classic? Instead of fresh herbs, it is a little more old school. Save the fresh herbs for a bold basil vinaigrette. For this version, I use a wide variety of dried herbs and seasonings and they infuse so much flavor as the dressing sits.
The standouts:
- oregano
- thyme
- dry mustard powder
- crushed red pepper
p.s. There are fresh minced garlic cloves…they marinate in the dressing and add their own bite.
Make a batch of Italian dressing
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Childhood Italian Salad Dressing
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Ingredients
- ½ c canola oil
- ½ c olive oil
- 2-3 minced garlic cloves
- ½ c red wine vinegar
- ½ cup white vinegar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dry mustard
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 T sugar
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add the canola and olive oils to a medium sized mixing bowl or glass measuring cup and whisk together.½ c canola oil, ½ c olive oil
- Chop up the garlic and add to the oils. Pour in both vinegars. Whisk in the remaining ingredients until an emulsion is formed and the seasoning is all mixed. Taste and correct for seasoning.2-3 minced garlic cloves, ½ c red wine vinegar, ½ cup white vinegar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp dry mustard, 1 teaspoon oregano, 1 teaspoon thyme, 2 T sugar, ¼ teaspoon crushed red pepper flakes
