My Favorite Salad Dressing
I make this dressing in large batches and store in the refrigerator in a large glass jar. Take it out of the refrigerator half an hour before serving to liquify the olive oil. Shake well before using.
- 2 cups extra virgin olive oil
- 2-4 cups balsamic vinegar
- 4-6 peeled garlic cloves
- 1 tablespoon salt
- 1 teaspoon black pepper
- Hot red pepper to taste
Put 1 cup olive oil and garlic cloves in a blender and chop until the garlic is pulverized. Add other ingredients and blend until well mixed. You can change the flavor of this dressing by adding dry or prepared mustard, parsley oregano, basil, dill, etc. Adding fresh basil or parsley gives a wonderful creamy green dressing, but it won’t keep as long as when using dry herbs.
Marinade for Vegetables
- ¼ cup olive oil
- ¼ cup wine vinegar
- 2 finely chopped or pressed cloves garlic
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- (optional) add other herbs you enjoy
This is an Italian peasant staple, using whatever vegetables are available in the garden or grocery. Steam one kind or a mix of vegetables chopped in bite sized pieces until cooked but firm. Broccoli, cauliflower, green beans, carrots, and potatoes are traditional Italian choices, as single vegetables or mixtures. Potatoes make a good base, as in 1 part chopped potato and 2 parts green beans or broccoli. Put marinade on vegetables – don’t drown them, but you do want them wet. Cover and let sit in refrigerator for a few hours. This is a great way to eat vegetables on hot days. Plus, it’ s an excellent way to prepare vegetables ahead for lunch.