Childhood Italian Salad Dressing
Very similar to the one my gram made with one exception. A blend of two oils makes the quintessential Italian salad dressing perfect for layering over simple greens, vegetables or antipasto. So good!
Servings 1 cup
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
Notes
Resist the urge to eliminate the sugar! It is necessary for thickening the dressing and balancing the intense flavors from the vinegars and garlic.
Store in a resealable container or jar. Refrigerate for up to 2 weeks. You may have to shake or bring to room temperature if the oil sets up in the fridge.
