Herb Dressing (Italian)
From Wining & Dining, with John Grisanti, John Grisanti,
Wimmer Brothers, 1984.
ISBN 0-939114-88-7.
Makes about 1 1/2 cups
Ingredients
- 3/4 cup extra virgin olive oil
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 tablespoons freshly grated imported Parmesan cheese
- 1 tablespoon minced fresh basil, or 1/2 teaspoon crumbled, dried basil
- 1/2 teaspoon crumbled, dried oregano leaves
- 1/4 teaspoon dry mustard
- 1/2 teaspoon sugar or honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon balsamic or other good red wine vinegar
- 1 tablespoon fresh lemon juice
Directions
Combine everything except for the vinegar and lemon juice in a blender
or food processor. Blend for 30 seconds. Add lemon juice and vinegar
and blend 30 more seconds, or until well combined. Taste and correct
the seasoning, adding more vinegar or lemon juice, if desired.
Comments
From the author: This dressing is best used within 24 hours.
The garlic will become strong if it is held longer.
Jim Plank
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