My gpa makes the best salad dressing ever. It’s tart and just the right bit acidic, and it seems to make salad taste fresher instead of heavy like some dressings. I finally got his recipe this year…after about 15 years of asking what was in it.
I tried to layer the liquids and make a pretty, stripey photo, but the lemon juice is too close in density to the vinegar, and it mixed in a very ugly way. Shot glasses it is, then.
Ready for it? It’s so simple, and 1/4 of it is pre-fabbed.
1 part each of:
extra virgin olive oil
Wishbone Italian dressing (or Robusto Italian if you’re feeling spicy)
This goes best on a salad with lots of leafy greens, chopped celery, onions, and parsley, and fresh garden veggies (peppers, tomatoes, whatever’s in season). Top with fresh ground pepper. Fresh is the key word here, if you couldn’t tell.
Feel free to play with the ratios — I definitely enjoy a very tart dressing, so I like the 1:1:1:1, but mix and match to what suits you.
Serving suggestion: have some bread with your salad, so you can dip it in the dressing once the salad part is gone.