Italian Dressing

8 servings

10 minutes

A completely non-committal dressing, like all Italian cuisine. Ideally, the main role in it is played by good olive oil, a light garlic aroma and dry Italian herbs, which can be sprinkled straight from the mill. It is especially good with salad leaves "with bitterness" - arugula, watercress, chicory. But it can be a companion to seafood - shrimp or squid. Or decorate salads with cereals such as tabbouleh. If the sauce in the jar is not only shaken, but also left for a while in a warm place, the dry herbs will reveal their aroma, and the sauce will become more fragrant.

Energy value per serving

• Calories: 233.6
• Proteins: 0.3g
• Fats: 25.1g
• Carbohydrates: 1.6g

Ingredients

• Vegetable oil: 200 ml
• White wine vinegar: 50 ml
• Garlic: 1 clove
• Shallots: 1 head
• Italian Herb Blend: 1 tbsp
• Chili pepper flakes: pinch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the shallot and chop it as finely as possible.

   Required ingredients:

   • Shallots: 1 head

2. Pour vegetable oil, vinegar, dried herbs into a jar with a screw cap, add dried chili, black pepper, and salt.

   Required ingredients:

   • Vegetable oil: 200 ml
   • White wine vinegar: 50 ml
   • Italian Herb Blend: 1 tablespoon
   • Chili pepper flakes:  pinch
   • Ground black pepper:  to taste
   • Salt:  to taste

3. Press garlic into the jar.

   Required ingredients:

   • Garlic: 1 clove

4. Close the jar with a lid and shake it well (maybe while dancing) until all ingredients are mixed.