Sunday, April 12, 2009

Creamy Italian Salad Dressing

Another great salad dressing from Cook's Country. This is from their April/May 2009 issue. Overall it was a great dressing however I should point out that the size of the shallot is going to make a difference. I used a medium shallot and it was over powering. I suggest using a small sized shallot.

3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
1 shallot, minced
1 garlic clove, minced
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh basil
1/2 cup olive oil
salt and pepper

Whisk vinegar, Parmesan, shallot, garlic, oregano and pepper flakes in small bowl. Microwave until cheese is melted (vinegar will look cloudy) and mixture is fragrant, about 30 seconds. Let cool.

Process mayo, sour cream, basil, and vinegar mixture in food processor until smooth. With motor running, slowly add oil until incorporated, about 1 minute. Season with salt and pepper. Serve. (Dressing can be refrigerated in airtight container for 4 days.)

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  1. I sure wish this had been served at Easter dinner. It looks so good. I'm definately trying this one out!

  2. Sorry to disappoint Mary. I'll try to remember for next time.
    Hope you like Tawnya.


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