Fresh Italian Dressing

Makes 1 1/3 cups

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.


  • 2 small garlic cloves, pressed through a garlic press

  • 2 teaspoons sugar

  • 2 teaspoons dried mustard

  • Coarse salt and freshly ground pepper

  • ½ teaspoon crushed red pepper flakes

  • ¼ cup plus 2 tablespoons red wine vinegar

  • ½ cup extra-virgin olive oil

  • ½ cup canola oil

  • ¼ 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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