House "Italian" Dressing
- Servings: Makes 1 cup.
This recipe is from Missy Robbins' cookbook, Breakfast, Lunch, Dinner ... Life. In its introduction, Robbins writes:
This is the most versatile dressing. It doesn’t matter what you put it on, somehow it always works: romaine, zucchini, artichokes, potatoes, beets—let your imagination run wild. When I first came up with this dressing, I made it by hand in a mortar and pestle. I basically just assessed what I had in the house, threw in a bunch of ingredients that I love, and smashed away. I surprised myself with the wonderful result; it tasted like a better version of the Wishbone Italian that I grew up with. It’s now become a staple both at home and at work—so I guess you can call it my “house” dressing.
- 1 head garlic, cloves peeled and finely chopped
- 2 shallots, peeled and finely diced
- ¾ cup olive oil
- 3 sprigs oregano, leaves only, roughly chopped
- 3 sprigs parsley, leaves only, roughly chopped
- 1 teaspoon chili flakes
- ¼ cup red wine vinegar
- Place the garlic and shallots in a small saucepan and cover with the olive oil. Place over low heat and slowly cook until they are soft and aromatic with no color, about 8–10 minutes. Remove from the heat and allow to cool.
- Once cool, add the chopped herbs and chili flakes.
- Just before you are ready to use the dressing, whisk in the vinegar. (Waiting prevents the acid from discoloring the herbs.)
From Breakfast, Lunch, Dinner ... Life by Missy Robbins with Carrie King. Photography by Evan Sung. Copyright © 2017, Rizzoli, published with permission.