Italian Vinaigrette Dressing (Printer-Friendly)
A vibrant, zesty dressing bursting with Italian herbs and fresh flavors.
# What You'll Need:
→ Base
01 - 1/2 cup extra-virgin olive oil
02 - 1/4 cup red wine vinegar
→ Flavorings
03 - 1 tablespoon fresh lemon juice
04 - 2 teaspoons Dijon mustard
05 - 2 cloves garlic, finely minced
06 - 2 teaspoons honey (or sugar for vegan option)
→ Herbs & Seasoning
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon chopped fresh basil (or 1 1/2 teaspoons dried)
09 - 1 teaspoon dried oregano
10 - 3/4 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - In a medium bowl or Mason jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and honey. Whisk vigorously until fully blended.
02 - Slowly drizzle in the extra-virgin olive oil in a thin, steady stream while whisking constantly until the vinaigrette thickens and emulsifies into a cohesive dressing.
03 - Stir in the chopped parsley, basil, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Mix until all seasonings are evenly distributed throughout the dressing.
04 - Taste the vinaigrette and adjust salt, pepper, or acidity levels as needed to suit your preference.
05 - Use the vinaigrette immediately, or transfer to an airtight container and refrigerate for up to 1 week. Shake vigorously or stir well before each use to re-emulsify.
# Expert Advice:
01 -
- It takes literally ten minutes and uses ingredients you probably already have hiding in your pantry.
- The flavor is bright and layered in a way that makes people ask what brand you bought, and you get to smugly say you made it.
- It doubles as a marinade for grilled vegetables or chicken, so you get two recipes for the price of one.
02 -
- If your vinaigrette breaks and looks separated no matter how much you whisk, add another half teaspoon of mustard and try again because that usually saves it.
- Letting the dressing sit for at least thirty minutes before serving gives the garlic and dried herbs time to bloom and soften into the liquid.
03 -
- Use the finest olive oil you can afford because in a raw dressing like this, there is nowhere for a mediocre oil to hide.
- Mincing the garlic into an almost paste by sprinkling it with salt and dragging your knife across it repeatedly makes the flavor permeate the dressing without harsh raw chunks.