Italian food is all about using fresh ingredients and using the natural tastes of each of them. Similarly, Italian dressing is based on the combination of ingredients that we find in our everyday kitchen and just assembling it. What I love about the dressing is that it tastes just awesome and you can store it for fresh for weeks and even months.
How To Use The Dressing
This dressing is perfect for salads. Be it a vegetarian or a non-vegetarian one, you can spruce up the taste of simple veggies in the house with a dash of this dressing. Though it is preferred mostly during the spring and summer months, I do indulge in them even during the winters by adding my own touch to traditional recipes like pouring it over warm roasted chicken or using it as a dip with warm potato rings or even other finger foods. Here’s the recipe, which is easy to make and be assured that it will be finger licking good!
1 clove of crushed garlic or a teaspoon of garlic powder (if you are using store bought)
1 table spoon of onion powder (easily available in the stores). You can even make it at home by drying a couple of chopped onions in the oven (about 150 degrees) and then blend it in the mixer.
2 tablespoon brown or 1 tablespoon white sugar
A couple of tablespoons dried oregano
Salt and black ground pepper to taste
1 teaspoon fresh thyme or about a quarter teaspoon of dried thyme
1 teaspoon fresh or dried basil
1 teaspoon fresh or dried parsley
1/4 teaspoon celery
1/4 cup white vinegar or a cup of apple cider vinegar
2/3 cup extra virgin olive oil
2 teaspoons of water
Blending The Dry Ingredients
Take a bowl where you can whisk and mix these ingredients comfortably, without dripping or spilling. As a rule of thumb, you should mix all the dry ingredients first, which includes the salt, pepper, thyme, parsley, basil, oregano, onion and garlic powder and the sugar.
Preparing The Dressing
I always suggest to mix and keep the dry ingredients together in a tight jar as it enhances shelf life. Just keep adding the given quantity of wet ingredients to 2 tablespoons of the dry mixture. This will mean instant salad dressing but a longer shelf life.
How To Use The Dressing
You can use this dressing for preparing an instant pasta salad with seasonal vegetables like broccoli, asparagus, tomatoes, pineapple and almost anything else. Add some fried bread to it for a crunch or you can also add some walnuts or cashews. I also use this dressing for making fresh wraps for lunch. Just use a ready made tortilla from the refrigerator and spread out the dressing. Add veggies of your choice and munch away!
Some Vital Tips
Mixing the ingredients listed is no rocket science, but you should remember to trust your taste buds. If you want to personalize something or feel that it needs more seasoning, you can go ahead with it. Usually, the dried herbs don’t need any change in the quantity, but fresh herbs may be needed in more or little quantities, depending on their shelf life.