Name: Italian Vinaigrette
Prep time: 5 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 40 ml red wine vinegar; 100 ml extra virgin olive oil; 1 small garlic clove, finely grated; 1 teaspoon dried oregano; 2 g fine salt; 1/4 teaspoon freshly ground black pepper

This is the oregano-scented dressing familiar from Italian-American chopped salads. Red wine vinegar gives it a clean bite, while olive oil softens the edges. The garlic is grated finely so that a little seasons the whole jar, and the oregano gets a few minutes to open up before the dressing hits crisp lettuce.

Sauces and Dips

TypeDressings

Prep5 minutes

Cook0 minutes

Rest10 minutes

Total15 minutes

YieldAbout 150 ml

Servings5

Serving30 ml

DifficultyEasy

CuisineItalian-American

Ingredients

Batch

Instructions

Stir the salt into the vinegar until dissolvedStir the salt into the vinegar until dissolved. Add the garlic, oregano, and pepper; leave for 10 minutes.
Whisk in the olive oil, or close the ingredients inWhisk in the olive oil, or close the ingredients in a jar and shake briskly. Taste on a lettuce leaf before adding more salt or vinegar.
Shake again immediately before dressing the salad, adding only enoughShake again immediately before dressing the salad, adding only enough to lightly coat the leaves.

Serving Ideas

Use for romaine with radicchio, an antipasto salad, or a white bean and celery salad.

Substitutions

White wine vinegar makes a lighter version. Fresh oregano is stronger and greener; start with 1 teaspoon finely chopped.

Chef Tips

Taste on the food it will dress: a spoonful of straight vinaigrette should taste sharper than the finished salad.

Storage

Keep in a closed jar in the refrigerator at 4°C or below and use within 3 days. Let only the portion needed soften briefly, then shake.

Allergen Notes

Wine vinegar may contain sulphites.