Wednesday, 8 April 2009

Italian Salad Dressing

Traditionally made with olive oil, of course. However, the local sunflower seed oil which is cold-pressed retains a lovely nutty, sunflower-seed flavour and is equally good, in my opinion.

If you want to make a double batch, it does keep well in the fridge for a week or so, when sealed well.

1 scant cup; 4 servings
15 minutes prep time - best to let sit 24 hours

Italian Salad Dressing
1 small clove of garlic
1/2 of 1 small shallot
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh minced or dried thyme
1/2 teaspoon fresh minced or dried oregano
1/4 teaspoon rubbed (dried) basil
piece of lemon zest size of small fingernail
1 tablespoon lemon juice
2 tablespoons water
1/4 cup white wine vinegar
1/3 cup extra-virgin olive oil or sunflower seed oil

Peel the garlic and mince it as finely as you can; likewise the piece of shallot. Put them in a jar with the seasonings. Peel a small, thin piece off of the lemon before squeezing it, and mince it extremely finely and add it as well. Add the lemon juice, water and vinegar, and mix well. Add the oil, and stir well.

Let the salad dressing sit for 1 hour to overnight before using. Stir well before tossing the dressing with the salad.

Last year at this time I made Fruit Juice Jellies.

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