Love vinegar and oil-based Italian salad dressings? This is the best one I’ve ever tasted and never fails to impress. You will find that it is very green in color and thickens in the refrigerator — both good things. This was the House Dressing at my restaurant.
I fed a friend a few nights ago and the salad was dressed with this. “How many ingredients are in this stuff?”, he asked (he loves to tease me about my recipes having a zillion ingredients). This one has 13 and the outcome enjoys every one of them. Hey, Excellence takes what it takes!
From the book, Cook Live Learn.
Enjoy!
Easy as can be. Put all ingredients into a blender and mix!
Mona's Italian Dressing
Author: Dennis Killebrew
Cuisine: Italian
Prep time:
Total time:
Ingredients
- 1⅓ Cup Canola or Olive Oil
- ½ Cup Tarragon Vinegar
- ¼ Cup Grated Parmesan Cheese (Green-Can Kraft is OK to use)
- 3 Pimiento-Stuffed Green Olives
- 2 Green Onions, Coarsely Chopped
- 3 Garlic Cloves
- 2 Tablespoons Chopped Fresh Parsley*
- 1 Tablespoon Lemon Juice
- ⅛ Teaspoon Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Sugar
- 1 Teaspoon Dried Whole Basil
- 1 Teaspoon Dried Whole Oregano
Instructions
- Combine all items in container of an electric blender; blend well. Cover and chill at least 1 hour before serving. Makes about 2 Cups.
- *Note: Dry parsley flakes will not produce the same results. If you absolutely have to have this dressing and cannot get to the store for fresh parsley, substitute 2 teaspoons dried parsley flakes.
- Tip: This dressing is a fantastic basting sauce for smoked meats of all types. Marinate and baste with it.
No Comments