italian dressingPosted: September 29, 2011
I’m freshly back from a two week adventure to Italy*, so there’s nothing more relevant to make this week than Italian dressing.
Italian dressing isn’t just for mere lettuce; you can use it to top sliced tomatoes, or marinate meats or potatoes before cooking.
So what are we waiting for? Let’s get shaking!
* Think I’m kidding about an amazing trip to Italy? Mouse over then click the pic below!
1/2 cup | EVOO
2 tablespoons | red wine vinegar
1 tablespoon | fresh basil, chopped (dried basil only if you must)
¼ teaspoon | fresh garlic, finely chopped
1 teaspoon | gray sea salt
to taste | freshly ground black pepper
If serving dressing atop sliced tomato:
also add | LOTS of green onion tops, sliced
also add | parsley
1. Prepare all ingredients and place in a dressing jar.
2. Shake, shake, shake!
3. Enjoy the dressing fresh or refrigerate it up to a week or two.
Foodie Tips ~
♥ I doubled the recipe. The more, the better.
♥ Try using a garlic press if you’re too tired to finely chop.
♥ You can also add some grated aged romano cheese to the dressing for an awesomely cheesy taste.
♥ If using as a marinade, add chopped green onion tops and refrigerate for 20-30 minutes … then grill.
♥ Try the tomato recipe on the recipe card if you want a tasty option for the dressing.
Who is “Mary Stephenson”?
We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.
Mary was a fabulous foodie friend of ours and you’ll see a few recipes from Mary’s kitchen here at Betty’s Cook Nook.
Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.