Tis the season for over indulgence so it’s really hard to remember to eat some healthy food occasionally. It’s also really tough to slow down long enough to make a balanced meal. But, with a little planning and some simple recipes, we can maintain some semblance of a healthy diet through the holiday season. Really! Here’s an easy dressing recipe to make and use all week long.
I always thought there was some sort of secret voodoo involved in making fresh salad dressing. I don’t know why I thought it was difficult, but it seemed like something that was unnecessarily complicated when there’s an entire aisle in the grocery store devoted to the bottled stuff – and a lot of healthy bottled varieties at that. My opinion on those bottled dressings totally changed this summer when I started trying some homemade dressings.
I had such a bumper crop of fresh lettuce I HAD to get creative with it. I figured I couldn’t afford to buy a bunch of different dressings to top our plethora of greens, so I better learn to make some homemade versions. I also had some fresh herbs from the garden and also from my Bountiful Baskets, so I decided to dive in and give it a spin. I’ll never go back. Well, I tried when I was too lazy to make some dressing for a salad one night. YUCK. It just is not the same. All those…extra preservatives really do change the flavor of the whole salad.
One of my favorites this Martha Stewart recipe for Fresh Italian Dressing. I keep the basic recipe, but fiddle with the herbs and the amounts a little. The trick is in the preparation, which isn’t hard, but just something you may not know if you haven’t made your own dressing before.
Gather your ingredients, so they’re all handy to make the process super quick. Start by chopping your garlic and fresh herbs. The original recipe calls for basil, oregano and marjoram. I never have fresh marjoram, so I use thyme instead. I would imagine that any kitchen herb, except maybe mint or cilantro, would work with this dressing, so don’t worry if you don’t have exactly these herbs. Can you use dry herbs instead of fresh? Sure, but use one teaspoon of dried herbs for one tablespoon of fresh herbs and know that it may not end up with the amazingly fresh taste that the fresh herbs create. Still, it will be better than the bottled stuff, so go for it. As always, I’m not that precise in my measurements with the herbs and it doesn’t seem to matter.
Next, whisk the vinegar with the garlic, sugar, mustard, pepper flakes and salt & pepper. Let’s pause and talk about the whisk itself. I bought this cool springy whisk at a yard sale recently and it’s quickly become one of my favorite kitchen tools. It is the perfect thing to get a great emulsification going with a salad dressing.
In a separate bowl, whisk the two oils together. I always feel like it’s more oil than I need, so I have cut down on both by equal amounts and it’s worked out fine, also.
Ok, here’s the part you want to pay attention to because it’s the one critical step! Emulsification. Martha explains that’s when you suspend the oil in the vinegar. This happens when you slowly add the oil into the vinegar while you whisk away. If you just dump, it won’t do that suspension thing, so take a minute and slowly pour and whisk and then BAM! Emulsification happens!
Finally, whisk in the herbs and viola, it’s dressing! I like to let it sit for a few hours, if possible, before serving because it allows the flavors to develop more completely.
I make dressing so often now that I invested in this little cruet that I found on Ebay to store it. Isn’t it cute?
Homemade Fresh Italian Dressing
Yield: about 1 1/3 cup
Ingredients (directly from original recipe):
- Two small garlic cloves, pressed or minced
- 2 tsp dried mustard
- 1/2 tsp crushed red pepper flakes
- 2 tsp sugar
- 1/4 cup + 2 Tbsp red wine vinegar
- 1/4 cup fresh basil, finely chopped
- 1 tsp fresh oregano, finely chopped
- 2 tsp fresh marjoram (I used thyme), finely chopped
- 1/2 cup canola oil
- 1/2 cup extra virgin olive oil
- Coarse salt and fresh ground pepper
- Chop fresh herbs and mince garlic.
- in a small, but deep bowl, combine and whisk together vinegar with mustard, red pepper flakes, sugar, 1.5 tsp salt, 1/2 tsp pepper and garlic.
- In another small bowl, whisk together the two oils.
- Slowly drizzle the oil into the vinegar mixture, whisking continuously until all ingredients are well combined.
- Whisk in the herbs.
Serve immediately, or let sit for a few hours while flavors marry. Refrigerate for up to one 1 week (I have gone longer, but that’s Martha’s suggested shelf life). Be sure to give it a vigorous shake before serving.
Notes for next time:
As I mentioned above, I use less oil than called for and it works out fine. If you don’t think you’ll use up the dressing within a week, try halving the recipe. I have also added a little lemon juice to brighten it up a bit. I think I tried balsamic vinegar once and it was also very good. Otherwise, I really like this dressing as is.
The fresh herbs with the oil and vinegar really are so spectacular. You won’t believe how much tastier your salad is with a fresh dressing on top. I also like to use Italian dressing when cooking veggies. Instead of just drizzling in some olive oil when sauteing or roasting, drizzle on this dressing for more flavor. Imagine tossing some fresh tomatoes in this dressing and then roasting it in the oven. Oh my!
See my Dips, Dressings and Sauces board on Pinterest for more fresh dressings.
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