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Crudites with Italian Vinaigrette

  • Yield: 2 cups
Crudites with Italian Vinaigrette

Source: Mad Hungry, March 2011


  • 1 clove garlic, smashed
  • 1/4 cup white wine vinegar
  • 2 tablespoons lemon juice
  • 1 large egg yolk
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried Italian herbs
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon granulated sugar
  • 1 1/4 cups safflower oil
  • Crudite vegetables, such as red pepper, carrot, celery, cucumber, fennel, cherry tomatoes


  1. In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.

  2. With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.

  3. Serve with your favorite crudites or as a dressing for salads.

Cook's Note

Dressing can be stored in the refrigerator in a container with a tight-fitting lid for up to a day.