I have been making my own salad dressing for quite a few years now and my wife and friends keep telling me to put it up here on the blog. Well, after a birthday party a while ago that I made salad for there were about 20 people asking for the dressing, so I guess I better get started.
This is a standard oil and vinegar type that I am going to guess at the measurements of. Usually I just pour or add till it looks right, so, here goes
1/3 Cup EVOO(extra virgin olive oil)
3 to 4 Tablespoons of Balsamic vinegar. Start with 3
4 to 5 Tablespoons of basil or about 10 big leaves of fresh basil(preferred) chopped fine
1 Teaspoon Oregano
Salt and fresh ground Pepper to taste
Make the salad in a big enough bowl so that the salad can be tossed easily
Lettuce, Tomato, Cucumber, Celery, Peppers, Onion and if you want add olives, green and black, anchovies, artichoke hearts and Avacado.
Pour the EVOO evenly over the salad and add the balsamic vinegar
add the fresh basil and oregano.
Toss the salad for at least 5 minutes or longer. This lets the juices from the veggies come out and mix with the rest of it. The trick is to use much less vinegar than most dressings call for. As much as everyone says they like the vinegar you will see that the smaller amount of vinegar will get you rave reviews. Also DO NOT skimp on the fresh Basil, more is always better!!
Enjoy
Jon
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