Italian Salad Dressing
To make 150ml of Vinaigrette.
INGREDIENTS
Extra virgin Olive Oil - 110ml
Red Wine Vinegar - 35ml
Dijon Mustard - 1 tsp
Honey - 2 tsp
Garlic - 2 cloves
Shallot - 1 shallot
Oregano - 1 tsp
Lemon - 1 squeeze of juice
INSTRUCTIONS
1. Add a tsp of Dijon Mustard to your container of Choice*
*It is best made in a jar with a lid, or a bottle with a lid, you could also use a mixing bowl and a whisk.
2. Next, peel 2 cloves of Garlic, give each cloves a light crush and add them to the Dijon.
3. Add a tsp of dried Oregano.
4. Then, peel a Shallot, and grate it to a paste with a micro plane or fine grater.
5. Add 2 tsp of the minced Shallot to the container.
7. Pour in around 110ml of extra virgin Olive Oil and 35ml of red wine Vinegar*
*the classic ratio for a vinaigrette is 3/1, 3 parts Oil, to 1 part Vinegar, this can be slightly adjusted to taste.
8. Next, add 1-2 Tsp of Honey, and a small squeeze of Lemon juice.
9. Season with Salt and Pepper.
10. Next, place on the lid and shake the vinaigrette, or whisk it if you are using a bowl and whisk*
*you want it to be shiny and glossy so don’t shake or whisk it too hard, we don’t want it like a mayo.