housemade vinaigrettes

excited to make girlfriend JR’s colorful veggie pasta salad for a family easter celebration on sunday. i’m going to take her suggestion and make it tonight (friday) so the flavors have time to meld. the recipe calls for use of a cruet + dressing package for the italian dressing but i’m going to make a dressing in-house and see how that goes. after comparison of online recipes and a consult with joy of cooking, here’s my interpretation of an italian vinaigrette:

  • 1/6 cup fresh lemon juice, no seeds
  • 1/8 cup white vinegar
  • 1/8 cup red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon dried thyme leaves
  • 1 minced shallot
  • 1 clove garlic, crushed
  • 1 cup canola oil

i used my Smartstick to combine all the ingredients. that tool is a lifesaver. i’ve never made an emulsion like this.

i made 2 batches of the recipe above – 1 for the pasta salad i’m making and 1 for another dressing. vinaigrette + avocado. again, using the Stick. i peeled + pitted the ‘cado and threw it in the Stick’s beaker, added the dressing, and mixed it up.

LB and i snacked on this delicious dressing with tomato + bell pepper slices. the next day, i stirred it into lentils for C. Loves are fans.


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