Karen’s “Shaken” Italian Dressing

5 from 1 vote

Karen’s “Shaken” Italian Dressing

Shake, store and use! The dijon helps emulsify a little, yet a simple and flavorful red wine & oil dressing. The perfect addition to many salads, fish, poultry and vegetables when you need a little “zest”

Prep Time8

Total Time8

Course: salad dressing

Cuisine: American

Keyword: Italian Dressing, Shaken Italian Dresssing

Servings: servings

Author: Karen Sheer a zest for life

Ingredients

1 tablespoon red onion or shallots peeled and minced
1 teaspoon dijon mustard or grainy mustard
1 teaspoon fresh garlic peeled and minced
1 teaspoon Italian Seasonings crushed with your fingers
3/4 teaspoon sea salt
3/4 teaspoon pure cane sugar
1/8 teaspoon freshly cracked black pepper
1/3 cup red wine vinegar `
2/3 cups neutral oil* such as safflower oil
2 teaspoons dried parsley

Instructions

Add the first seven ingredients to a 12 ounce glass jar or salad dressing container (onion/shallots through pepper.)
Cover well and shake to mix ingredients. Uncover and leave on your counter to macerate 15 minutes.
Measure the oil in a measuring cup. Add 1/3 of the oil to the jar, cover and shake briefly to combine. Add the oil in 2 more additions, covering and shaking after each addition.
Add the parsley, refrigerate until ready to use. Will last up to three weeks.
Hint: Can also emulsify the dressing; measure the oil, add to bowl of first seven ingredients in a slow stream with a wire whisk until emulsified.

Notes

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition