At The New Deli, we save time by processing a big batch of the garlic, salt, and herbs; then we freeze portions, which can quickly be mixed into olive oil and vinegar for an easy, fresh batch of the dressing. We love it on a Greek Salad; it’s good on most any other salad too.
The family is always especially happy when I make our home salads with this dressing. They’re spoiled- just plain oil and vinegar doesn’t quite cut it!
This classic dressing is also good in other green salads- add blue cheese, tomato, grilled chicken strips, and hard-boiled egg, for a “Cobb”. Or keep it simple, using the dressing on Romaine lettuce with crumbled goat cheese and pine nuts, or to dress a vegan salad.
An easy method: The dressing keeps well made as a concentrate; the garlic stays extra fresh. Just mix the first five ingredients into a paste, freezing portions for a later date. The paste mixes easily into oil and vinegar, and a “fresh” batch can be enjoyed.
This recipe stays fresh a month or so in the refrigerator (longer as a frozen concentrate). Makes 1 quart.
- 2 TBS. fresh-chopped garlic (5-6 cloves)
- 2 1/2 tsp. dried tarragon
- 2 1/2 tsp. dried oregano
- 1 1/2 TBS. dried basil
- 2 tsp. salt
- 1 c. red wine vinegar
- 2 1/2 c. olive oil
1. Process the following with an immersion blender (or in a food processor): > 2 TBS. fresh-chopped garlic (5-6 cloves) > 2 1/2 tsp. dried tarragon > 2 1/2 tsp. dried oregano > 1 1/2 TBS. dried basil > 2 tsp. salt
2. Measure the following in a quart-size bottle or jar. If using a processor, pour the oil and vinegar back into processed ingredients in a slow, steady stream, with motor running, until blended well. One can also just whisk the mixture slowly into the chopped garlic/herb mixture by hand, or whisk everything together with an immersion blender. Use: > 1 c. red wine vinegar > 2 1/2 c. olive oil
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