Skip to content

Creamy Garlic Italian Dressing

September 29, 2009

Now, you would think I served this withe the Sicilian tuna steaks, and while that would be a great combination, I

garlicky italian dressing

garlicky italian dressing

didn’t.  Instead I made some pizza with friends one night and served a salad with this creamy, garlicky dressing on the side.  It’s one of those salad dressings that’s really worth making at home, because you can’t get anything quite like it in the bottle.  Plus, it’s easy.  This recipe comes from Gourmet, and while they called for tossing it with some cauliflower, asparagus and fennel, I kept it more traditional with a basic green salad and vegetables.  The recipe calls for raw eggs, so be sure to only serve it to adults who aren’t pregnant or sick.  This makes 6-8 servings.

Ingredients:

3 large egg yolks

1 garlic clove, finely grated

2 anchovy fillets, chopped, or 2 t anchovy paste

1 t Dijon mustard

1 T plus 1 t fresh lemon juice

1/2 c vegetable oil

Directions:

Puree egg yolks, garlic, anchovies, mustard and lemon juice in a blender, along with 1/4 t each salt and pepper.  With motor running, pour in vegetable oil in a thin stream until dressing is thick and well blended.  If dressing is too thick to pour, thin it out by adding water, 1 T at a time.

Serve with your favorite green salad.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: