Fresh Italian Dressing Recipes

Steps:

• Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Steps:

• Whisk garlic, sugar, mustard, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in herbs; season with salt and pepper. Refrigerate in an airtight container up to 1 week.

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

Steps:

• Whisk garlic, sugar, mustard, grated onion, salt and pepper, red pepper flakes, vinegars, and lemon juice in a medium bowl.
• Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified.
• Whisk in herbs, celery seeds, and Parmesan cheese.
• season with extra salt and pepper.
• Refrigerate in an airtight container up to 1 week. Enjoy!

Steps:

• Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Steps:

• For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
• For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
• Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

Steps:

• Whisk together the vinegar, olive oil, corn oil, salt, sugar, pepper, and oregano in a bowl.

Steps:

• Whisk the garlic, sugar, mustard, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together the oils; add to the vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in the herbs; season with salt and pepper. Refrigerate in an airtight container, up to 1 week.