ItalianDressing made from scratch is a complete game changer -- it's so much better than store-bought! This dressing combines olive oil with dried herbs, Dijon mustard, and red wine vinegar for a bright and tangy dressing sure to please a crowd!
COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 up to 1/2 teaspoon fine sea salt and 1/8 teaspoon pepper, but add to preference. Shake briskly to combine and emulsify. (Don't have a jar? Whisk in a bowl instead!) It might take a minute of good vigorous shaking, but the mayo should completely integrate (keep shaking or whisking until it does). Taste and adjust the flavors to personal preference. If you have time, make this ahead and chill in the fridge to intensify the flavors. Shake again right before using.
STORAGE: Store in the fridge until ready to use. Refrigerated in an airtight container, this dressing will be usable for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!
Notes
Note 1: Dijonmustard: We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! The Dijon further enhances the tanginess of the dressing.Note 2: Sugar: Since the vinegar and Dijon offer a fair amount of tang, we like balancing that out with some sugar. If you'd prefer the dressing to remain tangy, leave out or reduce the sugar. For a sweeter, less tangy dressing, add a bit more sugar, slowly, and to taste.Note 3: Oliveoil: The better the olive oil used, the better the flavor of the dressing will be. We recommend extra-virgin olive oil for this recipe.Note 4: Mayonnaise: We love and recommend Hellman’s/Best Foods® mayo (full fat); it has a robust flavor without being too sweet. Before the idea of mayo scares you away, note that we use a very small amount, nearly imperceptible. The mayo adds a nice and subtle creaminess as well as thickens the dressing nicely so it will cling to lettuce and/or veggies better. Nutrition information is for the entire recipe. There are 8 servings in this dressing; each serving is 2 tablespoons. One serving of dressing contains 159 calories, 17 grams fat, and .75 grams of carbohydrates.