Creamy Italian Dressing
If you’ve only ever used store-bought Italian dressing, this
one’s for you. It straddles the line between a vinaigrette and
a mayonnaise. Mix it up properly, and it’ll stay nice and
creamy for several hours, though, unlike a mayonnaise, it’ll
eventually break and separate again.
NOTE: Use on crisp, watery greens like iceberg or
Romaine.
MAKES ABOUT 1 CUP
½ cup mayonnaise, preferably homemade (here)
2 tablespoons lemon juice (from 1 lemon)
1 small shallot, finely minced (about 1 tablespoon)
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
2 tablespoons minced fresh basil
2 teaspoons minced fresh oregano
½ teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
Combine all the ingredients in a squeeze bottle or container
with a tight-fitting lid. Shake vigorously to emulsify. The
dressing will keep in a sealed container in the refrigerator
for up to 1 week; shake vigorously before using.