Italian Dressing Recipe

The one factor that units this home made Italian Dressing aside from the remainder? Parmesan cheese. Kiss the bottled stuff goodbye! 

Bonus: This traditional home made Italian Dressing recipe retains for 2 weeks so make a huge batch! Fabulous with leafy greens, steamed, chopped and roasted greens.

I’m hooked on Italian Dressing.

I by no means thought Italian Dressing was something particular in my youthful days. That was earlier than I found an Italian Dressing recipe with parmesan in it (can’t bear in mind the place, assume it was a kind of recipe web sites).

Tried it as soon as and I used to be transformed. Parmesan is now important for Italian Dressing in my world!

Truly, as I ready to put in writing up this recipe, I had a fast Google round and evidently there are actually many, many recipes for Italian Dressing made utilizing parmesan. 🙂 I thought I had some deep darkish Italian secret, however it appears not!

What’s so particular about parmesan?

Parmesan cheese is a kind of elements that provides umami (technical time period for “savouriness”) to something it’s added to – or on. It provides saltiness – however it’s means higher than salt as a result of it’s acquired extra flavour.

⬆That is the way it appears to be like when it’s been sitting round for some time. Love the layers! Simply give it a superb shake and it’s nearly as good as new. 🙂

I’m fairly positive Italian Dressing is likely one of the hottest dressings on the grocery store. Nevertheless it really baffles me why anybody would purchase it when it’s a) so easy to make b) customisable and c) you understand precisely what’s in it once you make it at dwelling.

Plus, home made Italian dressing retains for two to three weeks within the fridge. So why oh why purchase???

Whereas you may make this with recent garlic, I’ve all the time made it with garlic powder. Firstly, that’s simply the way in which I’ve all the time identified to make Italian Dressing. Secondly, the sheer comfort. As a result of by making it with garlic powder reasonably than recent garlic, this Italian Dressing could be saved for just a few weeks. Whereas when you make this with recent garlic, it solely lasts just a few days (recent uncooked garlic – as soon as chopped/minced- goes off after just a few days and may trigger a nasty type of meals poisoning referred to as botulism).

Whether or not you employ this for steamed greens, leafy greens, shredded, chopped or roasted greens, it simply makes every little thing higher. So make a BIG BATCH of this and have it on standby always!

Italian Dressing Recipe

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Serves: 1 Prep Time: 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp red or white wine vinegar (Note 1)
• 2 tsp freshly grated parmesan (Note 2)
• 1 tsp sugar (any)
• 1/8 tsp garlic powder (or 1 small garlic clove minced, if using within 3 days)
• 1/8 tsp each dried basil , oregano and parsley (or a mix of choice)
• 1/8 tsp red pepper flakes (Note 3)
• 1/4 tsp salt
• Freshly ground pepper
• 2/3 cup extra virgin olive oil
• 1/3 cup red or white wine vinegar (Note 1)
• 2 tbsp freshly grated parmesan (Note 2)
• 1 1/2 tbsp sugar (any)
• 3/4 tsp garlic powder (or 2 garlic cloves minced, if using within 3 days)
• 1/2 tsp each dried basil , oregano and parsley (or a mix of choice)
• 3/4 tsp red pepper flakes (Note 3)
• 1 tsp salt
• 1/2 tsp freshly ground pepper

Instructions

1. Place ingredients in a jar and shake well until combined.
2. Adjust sugar, salt and pepper to taste. For less tang, add more olive oil, for more tang, add more vinegar.
3. Keep in the refrigerator for up to 2 weeks.
4. For the Single Batch, this makes just over 1/4 cup and is enough to dress 3 handfuls of leafy greens.

Notes

1. I like to make this with red wine vinegar because the colour is the same as what's sold in bottles at the supermarket. But there is no difference in flavour whether you use white or red.
2. Freshly grated parmesan dissolves better. If you use store bought, it must be a finely grated one, not the course parmesan otherwise you'll have little grainy bits throughout your dressing. Same flavour, different texture!
3. This is not so much about the heat, it's about getting little flecks of red in the dressing. Again so it looks like what you buy from the supermarket and get at fancy restaurants!
4. Use this to dress a simple leafy green salad, or for a more substantial salad. Also fantastic with steamed and roasted vegetables!