Salad Dressing: Garlic-Herb (“Italian”) Dressing


Salad Dressing: Garlic-Herb (“Italian”) Dressing



I’ve recently posted a number of salad dressings, “vinaigrettes,” on this blog. They can be found in the index. Homemade salad dressings, to me, are always fresher and tastier, and certainly cheaper, than store-bought bottled ones. Most are easy and quick to make.


Here’s one that is closest to what my mother used to make, and is close to the one we make most at our restaurant. It is easy. I use only part olive oil, in this case half and half with sunflower (my other favorite oil) or canola oil.


The dressing will keep a number of days in the refrigerator. In addition to salads, it can be drizzled over avocado. It can also be used to marinate chicken breast or fish for the grill.


The recipe makes enough dressing to dress salad for 6 to 8 people.

1 large clove garlic partly crushed but still intact

2 tablespoons water 

2 teaspoons sugar

1-1/4 teaspoon sea salt or table salt

1/2 teaspoon dry oregano

2 tablespoons olive oil

2 tablespoons sunflower or canola oil

4 tablespoons white wine vinegar or white vinegar

1/4 teaspoon freshly ground black pepper

With a fork or small whisk, mix all ingredients except the oils. Taste and add a little salt or sugar if desired. Stir in the oils and mix well. Leave garlic in the vinaigrette until ready to serve.

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