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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.


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


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.

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