My son has been making salad dressing in our house since he was in kindergarten. This is his recipe. I don't like bottled salad dressing very much. Besides being lots cheaper to make, I think it tastes better, too. We like our salad dressing more tart and lighter, and so we use a 75/25 ratio of vinegar to oil.
3/4 c. red wine vinegar
1/4 c. olive oil
4-6 cloves garlic, crushed
3/4 t. kosher salt
1/2 t. coarse ground black pepper
1 T. minced parsley
1 t. dry mustard
1/2 t. minced basil
1/2 t. minced oregano
Combine in a jar with a lid and shake. Refrigerate whatever's left over. Tastes better the day after you make it.
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