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.