Rating: 2.86 stars
35 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 3

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

Martha Stewart Living, August 2005

Gallery

Recipe Summary test

Yield:
Makes 1 1/3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.

Advertisement

Reviews (2)

35 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 3
Rating: Unrated
02/14/2013
WAAAAAYYYYYY too oily. Tried Rose's dressing also, and WAAAAAYYYYYY too oily. I think your ratios are wrong. I mean really? 1 Cup oil to barely more than a quarter cup acid? What's for dessert? ExLax brownies?
Rating: Unrated
01/10/2008
This is an exceptional good dressing especially for mesclun mix. I've tried it using dried herbs, but it's just not the same. Fresh herbs indeed make this dressing my favorite.