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.
1
Peel the shallot and chop it as finely as possible.
- Shallot: 1 head
2
Pour vegetable oil, vinegar, dried herbs into a jar with a screw cap, add dried chili, black pepper, and salt.
- Vegetable oil: 200 ml
- White wine vinegar: 50 ml
- Italian herb blend: 1 tablespoon
- Chili flakes: pinch
- Ground black pepper: to taste
- Salt: to taste
3
Press garlic into the jar.
- Garlic: 1 clove
4
Close the jar with a lid and shake it well (maybe while dancing) until all ingredients are mixed.
