A little about my life, my kids and my tiny obsession with food.
Thursday, June 26, 2014
Cooking From the Garden - Mesclun Mix with Homemade Italian Dressing
Adapted from The Kitchn. The fresh herbs really make this dressing.
Italian Salad Dressing
Makes 1 1/2 cups (using 2-4 tablespoons per salad)
1 cup neutral salad oil, such as canola (See Recipe Note)
1/4 cup champagne vinegar
1 large garlic clove, pressed
2 tablespoons finely chopped green onions
2 tablespoons finely chopped red bell pepper
1 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2- 1 T. fresh chopped oregano
1/2-1 T. fresh chopped basil
Pinch of red pepper flakes
Freshly ground black pepper, to taste
Combine all of the ingredients in a jar with a tight fitting lid. (I love this shaker.) Shake vigorously until the mixture is thickened and well-combined. Alternatively, combine the ingredients in a bowl and whisk until combined.
Taste the dressing using a lettuce leaf and adjust seasonings. The dressing will keep in the refrigerator for several weeks.