Italian Dressing

Go Mediterranean! This versatile dressing goes well with black and green olives, seafood, and grilled vegetables.

Makes 1 cup  Prep Time 10 to 15 minutes

1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
2 teaspoons finely chopped shallots
1 1/2 teaspoons finely chopped Italian parsley
1 teaspoon finely chopped onion chives
1 1/2 teaspoons finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano
pinch of red pepper flakes
pinch of dry mustard powder (or more, if desired)
a few rounds of freshly ground  black pepper

Mix all ingredients in a blender and process until smooth. Taste and season as needed.


Photography by At Maculangan| Food Styling by Jun Jun de Guzman | Prop Styling by Paulynn Chang Afable | Props from Rustan’s Department Store ( Hotel Line white soup bowl)

1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
2 teaspoons finely chopped shallots
1 1/2 teaspoons finely chopped Italian parsley
1 teaspoon finely chopped onion chives
1 1/2 teaspoons finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano
pinch of red pepper flakes
pinch of dry mustard powder (or more, if desired)
a few rounds of freshly ground black pepper

Mix all ingredients in a blender and process until smooth. Taste and season as needed.

Photography by At Maculangan| Food Styling by Jun Jun de Guzman | Prop Styling by Paulynn Chang Afable | Props from Rustan’s Department Store ( Hotel Line white soup bowl)

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