Italian Dressing

Italian Dressing
Recipe type: salads
  • ½ pound good quality balsamic vinegar
  • 3-1/2 pounds extra-virgin olive oil
  • 4 cloves garlic, bruised (peel and smash gently with a knife)
  • ¼ ounce freshly ground black pepper
  • ¾ ounce salt (more to taste if desired)
  • 1 ounce Dijon mustard
  1. nIn a large non-reactive (non-metal) container (jug or jar), combine the vinegar and oil.
  2. Add the garlic.
  3. Let stand at room temperature for up to 2 hours.
  4. Strain out or remove the garlic cloves.
  5. Add the pepper, salt and mustard.
  6. Beat to combine.
  7. Store in a cool place (do not refrigerate).
  8. Shelf life: one week.
  9. Options to consider for this dressing: add dried oregano and dried basil to taste.