I was planning two dishes for Sunday’s dinner that I needed Italian dressing for—a farro salad and a roast chicken—but I did not want to use bottled dressing. While I looked at several dressing recipes online I did not really follow any of them—I was just seeing what they considered the range of herbs to use might be. Many of them included powdered garlic and onion, but daughter Miriam is “off” these ingredients, so they have been omitted.Note Feel free to add them back, if you wish.
Karl’s Italian Dressing
¾ cup extra virgin olive oil
¼ cup white balsamic vinegar
¾ Tbs. lemon juice
1 tsp. honey
½ tsp. dried rosemary
½ tsp. black pepper corns
¼ tsp. coriander seeds
¼ tsp. crushed red pepper
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
½ tsp. dried marjoram
½ tsp. dried savory
½ tsp. Kosher salt
1. Place the oil, vinegar, lemon juice, and honey in a mixing bowl and whisk until the liquid ingredients are well emulsified.
Tip: As well as adding a bit of sweetness to offset the sourness of the lemon and vinegar, the honey acts to as an emulsifier.
2. Put the rosemary, black pepper, coriander, and red pepper into a spice grinder and process them to a fine powder.
3. Add the basil, oregano, parsley, marjoram, savory, and salt into the spice grinder and pulse a few times to thoroughly mix the spices.
Note: You are not trying to grind the herbs into a powder, just to mix them a bit, before you add them to the dressing.
4. Whisk the spices into the liquid ingredients.
5. Set the dressing aside to meld for at least 30 minutes.
Tip: Whisk occasionally, to keep the dressing emulsified.
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