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Creamy Italian Salad Dressing

How many ways to use wonderfully?  How about wonderfully simple ingredients, wonderfully easy to prepare and wonderfully, wonderfully delicious.  My search for an outstanding Italian salad dressing led me to Robert Irvine of Food TV Network.  It'd the first recipe of his I have tried and, after a couple of minor tweaks, I really love it.  Can't go wrong serving this to family and friends.

¼ cup red wine vinegar
1 clove garlic, crushed
teaspoon mediterranean oregano
¼ teaspoon black pepper
½ teaspoon salt
¼ teaspoon crushed red pepper
2 tablespoons grated Parmesan cheese
¾ cup extra virgin olive oil (see notes)

Place all ingredients except the olive oil in a blender and whirr until thoroughly combined.  Now drizzle in the olive oil in a slow steady stream until emulsified.

Notes:

  1. I usually don't specify a particular grade of olive oil as many times it doesn't matter that much.  In this case, where olive oil is such a key ingredient, I do recommend EVOO.
  2. This dressing will tend to separate and solidify when refrigerated.  Just run it under warm water a bit to free it up, and then shake until recombined

 

 

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