Shaken Italian Vinaigrette

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This recipe is my own version of the Italian Vinaigrette that my grandparents made nearly every night for dinner. Bottled dressing had no place in their house, and I don’t use it in mine. I've shared this recipe with a few close friends in the past, and they never went back to buying the bottled stuff.

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Olive Oil Red Wine Vinegar Ketchup Mustard Spices Sugar

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Grilled Baby Bok Choy

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Shaken not Stirred

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Italian Salad Dressing is a super simple recipe with only two steps. Measure and Mix! You can easily make a large batch and store in the fridge for two weeks. That means you can have a great garden salad any night. It is very inexpensive to make and much higher quality than most store bought dressings. This vinaigrette can be used to dress pasta salad, marinate meat, and as a lovely glaze for grilled vegetables.

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You do not need any special equipment to fully emulsify (blend) this Italian dressing. I recommend mixing in a mason jar. Simply seal the jar tightly and shake until the ingredients are well combined and it starts to look a bit frothy. This dressing needs to be stored in the fridge. Over a few days the olive oil and red wine vinegar will separate. Shake before using each and every time to keep the balance and flavor right.

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Shaken Italian Vinaigrette

Delicious by Design by Diana Reis

Olive Oil Red Wine Vinegar Ketchup Mustard Spices Sugar

Ingredients

Grilled Baby Bok Choy

Shaken not Stirred

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