Please help me make a great salad dressing using great olive oil

[Anonymous]

I am interested in many types of dressings. I am trying to eat more olive oil.

[Anonymous]

I've been making a lot of dressing with white balsamic vinegar lately. Just white balsamic, EVOO, salt and pepper, and a blob of dijon to emulsify and cut the sweetness of the white balsamic.

[Anonymous]

Full disclosure: I wouldn’t call this “great,” but we make it from time to time because it was served at a small, family owned Italian restaurant we liked. They served it over romaine, sliced onion, kalamata olives, Gorgonzola and croutons. It’s fairly garlicky.

3 T olive oil
2 tsp apple cider vinegar
1/2 tsp salt
1 tsp minced garlic

[Anonymous]

Get some really good balsamic to go with it. The thick aged stuff.

[Anonymous]

For a salad like endive & avocado for example, half olive oil/half fresh lemon juice makes a simple and light dressing.

[Anonymous]

Anonymous wrote:Full disclosure: I wouldn’t call this “great,” but we make it from time to time because it was served at a small, family owned Italian restaurant we liked. They served it over romaine, sliced onion, kalamata olives, Gorgonzola and croutons. It’s fairly garlicky.

3 T olive oil
2 tsp apple cider vinegar
1/2 tsp salt
1 tsp minced garlic

I like this one too. I usually add some Italian herbs to it.

Be careful with the olive oil. Rachel Ray notwithstanding, extra virgin can take over and dominate everything. On a Capri salad? Absolutely. In dressing? Maybe a blend. I like the one from Costco.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Full disclosure: I wouldn’t call this “great,” but we make it from time to time because it was served at a small, family owned Italian restaurant we liked. They served it over romaine, sliced onion, kalamata olives, Gorgonzola and croutons. It’s fairly garlicky.

3 T olive oil
2 tsp apple cider vinegar
1/2 tsp salt
1 tsp minced garlic

I like this one too. I usually add some Italian herbs to it.

Be careful with the olive oil. Rachel Ray notwithstanding, extra virgin can take over and dominate everything. On a Capri salad? Absolutely. In dressing? Maybe a blend. I like the one from Costco.

Oh, and you can try adding some minced shallots too.