Italian Salad Dressing

By vealam

Ingredients

• 1 cup neutral salad oil, such as canola (See Recipe Note)
• 1/4 cup white wine vinegar
• 2 tablespoons red wine vinegar
• 1 large garlic clove, pressed
• 2 tablespoons finely chopped shallots
• 2 tablespoons finely chopped red bell pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• Freshly ground black pepper, to taste

Details

Servings 2
Adapted from thekitchn.com

Preparation

Step 1

Combine all of the ingredients in a jar with a tight fitting lid. (I love this shaker.) Shake vigorously until the mixture is thickened and well-combined. Alternatively, combine the ingredients in a bowl and whisk until combined.

Taste the dressing using a lettuce leaf and adjust seasonings. The dressing will keep in the refrigerator for several weeks.

Recipe Notes:
Italian Dressing with Olive Oil: Olive oil can be substituted for the neutral oil in this dressing, though I find that olive oil can have tendency to overwhelm the other flavors.
Making More or Less Dressing: This dressing makes enough for several dinner salads over the course of a week or so. To make more for larger salads or less for a single salad, just scale the ingredients to make the amount you need.