23.2 Italian vinaigrette

I like the oil and vinegar type dressings more than things like Thousand Island or Ranch. Is this really an “Italian” vinaigrette? I don’t know. Do I really care? Not in the slightest.

Source: Lost to the ages. Sorry.

Ingredients:

Ingredients

Other.spices

1 1/8 cup olive oil

1/2 tsp parsley

1/2 cup apple cider vinegar

1/2 tsp rosemary

1/4 cup balsamic vinegar

1/2 tsp basil

1/2 tsp salt

1/2 tsp thyme

1/2 tsp black pepper

Tools

1/2 tsp garlic powder

Blender

1/2 tsp oregano

Dressing container

Preparation:

  1. Measure the oil and vinegar into the blender.
  2. Add the dry spices.
  3. Blend it up to immerse. I tend to use several short pulses, rather than one cycle. It probably doesn’t matter.
  4. Pour it into your dressing container, and it’s ready to use.

Variations:

  • You don’t need to use all of the spices. I think the ingredients in the left column are a good base, the rest just add a little bit more. You want to change it up a bit? Have at it.
  • Too much balsamic vinegar and your dressing may get a little clumpy at some point. Not a major problem, but something to be aware of. I normally don’t go more than 3/8 cup balsamic.
  • Switching red wine vinegar for the balsamic gives a bit of a sweeter taste.
  • We sometimes add some paprika.

Notes:

  • I use this OXO container, or at least something very much like it. Also available at Target. I think. At least it used to be.
  • This dressing does not need to be kept in the fridge. Probably. I go through it quickly enough that it’s never been a problem. If you do put it in the fridge, the oil will probably congeal. You’ll need to let it warm up, or put it in the microwave for a few seconds to make it liquid again.