This Italian Salad dressing is classic old school…
Reminiscent of that favorite red sauce Italian joint your family frequented when you were a kid.
If this tastes familiar then I have a dressing for you…
This dressing is easy to make and will stay emulsified in the fridge for about 2 days max.
I recommend making about 1 to 2 hours before you plan to use and storing in fridge in a covered glass bowl or jar to give the flavors time to marry up.
This dressing is perfect on crunchy iceberg lettuce topped with a small red onion thinly sliced into rings.
I would also add some spicy pepperoncini and maybe some chunky shaved parmesan with fresh cracked pepper on top.
Simple uncomplicated old school red sauce restaurant salad making.
I have made this dressing more times than I can count on the fly.
I am also going to include my favorite recipe for quick pickled red onions.
For me the pickled onions are not optional and I guarantee they will be ready within 30 minutes with just a little help from some boiling water.
These onions add the perfect splash of color and zesty tang to your salad and will take you straight back to your childhood.
Here is what you need to know to make restaurant quality dressing at home:
- Dissolve the salt into the vinegar first. Salt will not dissolve in oil and if you add it at the end your dressing will not have a great taste.
- WHISK WHISK WHISK-The key to great dressings is in the whisking. I usually don’t pull out the blender because I am usually short on time but I can tell you that you must whisk whisk whisk each time you add ingredients in order to form a good emulsion. This makes for the best tasting dressings.
- Add the ingredients in the right order.…OIL LAST! I have seen plenty of dump into a mason jar and shake recipes and they are convenient but I am not a fan. If you want a restaurant quality dressing then mix the salt into the vinegar first until dissolved. Next add all the ingredients in EXCEPT the oil. Lastly, add oil in a slow steady thin stream while continuing to whisk until fully incorporated.
- ½ cup OLIVE OIL
- 1 tablespoon MAYONNAISE
- 5 tablespoons WHITE WINE VINEGAR
- ½ to 1 tablespoon of SUGAR
- 1½ teaspoons OREGANO
- 1 clove of GARLIC finely minced
- Kosher SALT and FRESH CRACKED PEPPER
- Whisk vinegar and salt together into a bowl until salt is fully dissolved.
- Next add mayo, oregano, garlic and sugar and whisk together until no lumps remain
- Next whisk in oil in a slow steady thin stream until fully incorporated. Be sure to whisk the entire time until completely blended.
- Add fresh cracked pepper.
- Cover and Chill at least 30 minutes if possible.
- 1 medium RED ONION
- ½ teaspoon SUGAR
- ½ teaspoon SALT
- ¾ cup WHITE VINEGAR or RICE VINEGAR . I use aged white wine vinegar and it's perfect. Do NOT use a strong industrial white vinegar.
- Peel onion and carefully slice the onion into ¼ inch rings. Use mandolin if possible.
- Start electric kettle to boil
- In the container you will be using to store the onions add the salt, sugar, vinegar and stir to dissolve
- Par Blanch the thinly sliced onion rings in a colander over the sink. Slowly pour the boiling water over the onions and let the water drain out
- Add par blanched onions to the jar and stir gently with the flavorings.
IT’S TASTE OF ITALY THIS MONTH…..
Next up is Cacio e Pepe for two on $7.00 and MEATBALLS BETTER THAN YOUR GRANDMA MAKES! Eat like you give a damn!