This homemade Italian dressing is my absolute favorite thing about salad! I love making it with whatever fresh herbs are growing in the garden or with whatever herbs I can find at the grocery store. It is a much better alternative to the MSG laden commercial dressings made with canola oil that you’ll find at the store.
- ½ c. Extra Virgin Olive Oil (Get it here.)
- 1 c. Apple Cider Vinegar (Get it here.)
- 2 T. Filtered Water
- Fresh Herbs (Cilantro, dill, and curly leaf parsley are my favorites. You could also add sage, thyme, basil, or whatever other fresh herbs you have around.)
- 2-3 Green Onions
- 2-3 Pods of Garlic (This is optional. If you don’t mind the garlic breath, go ahead!)
- 1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
- ¼ t. Pepper
- 1 t. Onion Powder
- *¼ t. Cayenne Pepper (This gives it a nice kick, but you might want to leave it out.)
- Container to Hold Dressing (Get one here.)
- Small Food Chopper (Get one here.)
- Add the Water and Vinegar: If you’re using the container that I linked to above, it will have a line for how much water, vinegar, and oil add. You basically want to have twice as much vinegar as oil and add a splash of water. I like to add my water and vinegar before the oil so that I have enough room for the herbs.
- Chop Up the Herbs, Green Onion, and Garlic: I don’t really measure my herbs, I just grab a handful and sprinkle any leftovers right into my salad. I like to coarsely chop everything up (on a wooden cutting board) before adding them to the mini food processor.
Food Chopper: Add the chopped up herbs and garlic to the mini food chopper. Pulse a few times on low until everything if fairly mixed, then mix on high until everything is finely chopped.
- Add the Herbs: You can see how there’s a lot of room for the herbs. You can go crazy and add a ton or just keep it minimal.
- Add the Olive Oil: Fill up the rest of the container with extra virgin olive oil.
- Add the Seasonings: You can measure out the seasonings or do like me and just sprinkle them in. Once you make this a few times, you’ll get to know what tastes you like more or less of.
- Shake and Serve: You’ll want to make sure the cap is securely closed, shake vigorously, and then serve right away before everything separates and settles again.
- Storing: You’ll want to keep this in the fridge for optimum freshness. The oil should stay in liquid form if you use it often enough, but if the oil hardens, either run it under some hot water or leave it at room temperature until it liquefies again.
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