MAKES 2 to 4
I was never happy when I found a sandwich in my packed lunch. But I always loved salads, especially with a major dose of creamy Italian dressing. When I was in grade school, my mom would put my lunchtime salad in a Tupperware, then pour just the right amount of bottled creamy Italian dressing in a plastic baggie. All I had to do was cut the corner off the bag and squeeze out the dressing. We grownups mostly toss salad with EVOO and vinegar, but thanks to my homemade mayo, creamy Italian is back on the menu.
INGREDIENTS
• 1/2 teaspoon dried Italian herb blend or dried oregano
• 1/4 cup Olive Oil Mayo (p. 43)
• 1/2 clove garlic, minced (about 1/2 teaspoon)
• 2 tablespoons vinegar: balsamic, wine, or cider
• salt and black pepper, to taste
DIRECTIONS
1. In a small bowl, crush the dried herbs with your fingers, then add mayo and garlic. Blend well with a fork.
2. Drizzle in the vinegar, mixing with the fork, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water—a 1/4 teaspoon at a time—until it’s the right consistency. Keep in mind that it will thin slightly as you toss it with your salad ingredients.
You know how you could do that?
Same directions, different ingredients.
SOUTHWEST CUMIN-LIME DRESSING
• 1/4 cup Olive Oil Mayo (p. 43)
• 1/2 clove garlic, minced (about 1/2 teaspoon)
• 1/4 teaspoon ground cumin
• a few jalapeño rings, finely minced (optional)
• 1 tablespoon lime juice
• salt and black pepper, to taste
RANCH DRESSING
• 1/4 cup Olive Oil Mayo (p. 43)
• 1/2 clove garlic, minced (about 1/2 teaspoon)
• 1/8 teaspoon paprika
• 2 tablespoons fresh parsley leaves, minced (about 1 tablespoon)
• 2 teaspoons dried chives
• 1/2 teaspoon lemon juice
• salt and black pepper, to taste
MIDDLE EASTERN DRESSING
• 1/2 teaspoon dried mint
• 1/4 cup Olive Oil Mayo (p. 43)
• 2 tablespoons fresh parsley leaves, minced (about 1 tablespoon)
• 1/2 teaspoon za’atar
• 1/2 teaspoon crushed red pepper flakes or Aleppo pepper
• 1/2 clove garlic, minced (about 1/2 teaspoon)
• 1 tablespoon lemon juice
• salt and black pepper, to taste
SWEET MUSTARD DRESSING
• 1/4 cup Olive Oil Mayo
• 1/2 teaspoon dried mustard
• 1/2 clove garlic, minced (about 1/2 teaspoon)
• 2 teaspoons unsweetened applesauce
• 1 teaspoon cider vinegar
• salt and black pepper, to taste
I’ve given instructions for a smallish quantity, so it’s made “to order.” I don’t recommend that you make a big batch in advance; the texture will suffer. It takes so little time to blend and make it fresh. Your taste buds will thank you.
