Serves:
About the Recipe
Forget those store-bought dressings packed with unhealthy additives, highly processed oils and fats and try this simple, healthier vinaigrette version!
In our family and in Italy, salads have been dressed at the table using just extra virgin olive oil, red wine vinegar, salt and pepper, allowing us to control the balance of flavors. This delicious option can be used as a marinade for chicken or pork and it’s an excellent way to elevate a sandwich or pasta salad. If you plan to use it within one or two days, it can be kept on the counter. For longer storage, keep it in a sealed container in the refrigerator, where it will remain good for two months. Just shake vigorously before using. You will love having this on hand!
Preparation
Combine all ingredients in a glass mason jar with a tight fitting lid (alternatively, you can whisk the ingredients in a small bowl).
Vigorously shake the jar until the dressing is emulsified. If using a bowl, whisk constantly to combine the oil and vinegar into a smooth mixture.
Adjust taste q.b. (quanti basta, just enough).
Allow the dressing to sit for at least 15-30 minutes before serving so the flavors can meld.
Shake or whisk again before using.
If refrigerating, place on counter and let sit at room temperature before shaking and using.