This is one of the most commonly asked-for dressings when dining out or when grocery shopping. However, if you are like me and you have to keep your intake to fresh foods, this is definitely not going to disappoint. Either for salads or marinating proteins & vegetables, this is a house-favorite. It is very easy to make but requires a high-powered blender or an immersion stick to help with emulsifying. This recipe does ***not*** follow the 3:1 ratio due to the vinegar I am using. This dressing will have a little bit of water added as we dont want the spices to overwhelm.
Ingredients: 1/2 C Olive oil 1/4 C Red wine vinegar 1/8 C Water
3 Garlic cloves
1 Shallot, 2in x 1in
1/4 C Fresh parsley
1/4 C Fresh dill
6 Thyme sprigs, cut in thirds (or you can just remove the leaves)
1/2 TB Kosher salt
1/2 TB Onion powder
1/2 tsp Black pepper
Optional: 2 TB Parmesan, grated
In your high-powered blender or in a sturdy, deep bowl with an immersion blender, add all of your ingredients and blend for a few minutes. The key element to achieve is you want this to become well-blended. After a few minutes, you should have a homogenous, full-bodied dressing. Pour your dressing into a mason-type jar with a tight lid. This makes for fast, no-mess shaking. This dressing needs to be refrigerated. As it begins to separate, just give it a vigorous shake and it will come back together again.
Use this for salads, marinades, and works amazing for marinated mushrooms!
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