Italian Vinaigrette
Homemade Italian vinaigrette is so easy to make and is perfect on green salads and pasta salads, and can double as a tasty marinade for chicken or pork.
Servings: 16 servings
Ingredients
- 3/4 cup red wine vinegar
- 1/2 cup Pecorino Romano cheese grated
- 1 teaspoon dried oregano
- 1/4 teaspoon hot crushed red pepper flakes
- 5 cloves garlic
- 1/4 cup Italian flat-leaf parsley
- salt and pepper to taste
- 1 1/2 teaspoons Dijon mustard
- 1 cup extra virgin olive oil
Instructions
- Add all of the ingredients except the extra virgin olive oil to a blender or food processor and pulse to combine.
- Add the extra virgin olive oil and blend until smooth and emulsified. Taste the vinaigrette and season with salt and pepper to taste. Enjoy!
Notes
- One serving of dressing equals 2 tablespoons. This recipe makes about 2 cups of dressing or 16 servings.
- This vinaigrette can be made by hand whisking, in the blender, or by adding the ingredients to a mason jar with the cap on and shaking vigorously.
- Dressing can be saved in the fridge for up to 7 days.
Nutrition
Calories: 121kcal | Carbohydrates: 0.7g | Protein: 0.9g | Fat: 13.2g | Saturated Fat: 2.2g | Cholesterol: 2mg | Sodium: 28mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 29mg
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