Fresh Italian Dressing

Italian is adaptable; try it with sweet lettuces, such as Bibb, and bitter chicories, such as radicchio. Key ingredients include olive oil, vinegar, and herbs.

  • Yield: Makes 1 1/3 cups
Fresh Italian Dressing

Source: Martha Stewart Living, August 2005


  • 2 small garlic cloves, pressed through a garlic press
  • 2 teaspoons sugar
  • 2 teaspoons dried mustard
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 1/4 cup finely chopped fresh basil
  • 2 teaspoons finely chopped fresh marjoram
  • 1 teaspoon finely chopped fresh oregano


  1. Whisk garlic, sugar, mustard, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in herbs; season with salt and pepper. Refrigerate in an airtight container up to 1 week.

Cook's Notes

The trick to achieving a good emulsification -- suspending the oil in water-based ingredients such as vinegar -- is to add the oil toward the end and whisk it in a little bit at a time.


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