Italian Dressing

It takes me forever to go through a bottle of salad dressing.  For Passover, finding a bottle that does not contain cornstarch/corn syrup is next to impossible without shelling out big bucks.  This recipe is easy to knock out with ingredients on hand, and is ideal for any time of year.

My vinaigrettes are always heavier on the vinegar and lighter on the oil than the traditional ratios.  You can't taste most oils, just the vinegar and spices.  They're unnecessary calories and only there to make the vinegar part adhere to the salad.

*1/4 C white wine vinegar
*1 Tb lemon juice
*1/4 tsp dried oregano
*1/4 tsp dried basil
salt and pepper
*1/8 tsp crushed red pepper flakes
*1 clove garlic, minced
1/2 C olive oil
sugar, if needed

1.  Stir together vinegar and lemon juice.  Add oregano, basil, salt, pepper, red pepper flakes, and garlic and allow to sit 10 minutes, for the herbs to hydrate.

2.  Whisk in olive oil.  Taste and adjust seasonings, including adding a touch of sugar if too sour.

3.  If not using immediately, refrigerate.  Allow to come to room temperature for 30 minutes and re-whisk as necessary.  Depending on the freshness of the oil you use, it may separate in only a few minutes.

Makes about 3/4 cup

Difficulty rating  π