Tags

, , , , , , ,

I use this dressing for marinade, but mainly for lunch salads throughout the week. (If you make it with one to one ...oil and vin....you'll have enough for salads each day of the week.)

I use this dressing for marinade, but mainly for lunch salads throughout the week.

I’m not a huge fan of store-bought dressings, so a while back I set out to make a dressing we loved and that was fairly simple.

Oil and vinegar dressing is a classic....I like to keep it interesting using champagne vinegar and olive oil. I typically use light tasting olive oil (pompeian brand). This time I used Benissimo Roasted Garlic, so I got an extra garlicky flavor.

I like to keep it interesting using champagne or white balsamic vinegar. I typically use light tasting olive oil (Pompeian brand). This time I used Benissimo Roasted Garlic, so I got an extra garlicky flavor.

Depending on what I have on hand, the brand of vinegar and oil might change, but the process for making the vinaigrette is always the same…

I start by putting three garlic cloves in the food processor and pulse until I get this look.

I start by putting three garlic cloves in the food processor and pulse until I get this look.

Then I add one cup olive oil and one cup vinegar, champagne or white balsamic. I then head to the backyard a pick basil. Then that goes in with juice from half a lemon. Pinch of salt, and a lot more pepper.

Then I add one cup olive oil and one cup vinegar. I then head to the backyard for fresh basil. Then that goes in with juice from half a lemon. Pinch of salt, and a lot more pepper.

With all the ingredients in the processor, I pulse for two minutes and everything is incorporated. The dressing is quickly poured into tupperware containers that hold about two tablespoons each. (If I wait to pour, the oil and vinegar will quickly separate and the garlic will head to the bottom of the bowl.)

The containers get stacked and stored in the door of the fridge. By the time I retrieve one of the containers, the oil and vinegar have separated into layers. So I just run it for a minute under warm water.

Just about thirty seconds and everything gets incorporated....but since its oil and vin it separates quite fast.

This is the dressing right after I pulse it.

I have to mention again, this is a super marinade.

If I have farmers market carrots I might throw two tablespoons of the dressing on them and saute them in the skillet. Heck, you could even take the dressing and rub it over a whole organic chicken.

In fact, tonight, I used it as a marinade for chicken that we threw on the grill. The garlicky goodness was so Darn good.

Hope you are having a great weekend!