Seem to be on a dressing kick lately – probably because, as I wrote some time ago, most store bought stuff is shit, and if it’s not, it’s pricey. You can and should make fresh – it’s easy, fast, and far better than that other stuff.
I wanted a creamy herb dressing, something with an Italian twist in the herb mix. This turned out to be glorious stuff.
You can make this with anything from fat free Greek yoghurt to homemade mayo, running the gamut of calories and unctuousness.
While you could throw a tablespoon of Italian seasoning into the mix rather than what I did, I find it a lot more soul satisfying to make your own blends – and change those whenever the spirit moves you. Try it, you’ll like it.
Urb’s Creamy Italian Herb Dressing
(You can sub Greek yoghurt, buttermilk, or sour cream for the mayo and crema, as you see fit)
1/2 Cup Mayonnaise
1/4 Cup Mexican Crema
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons Prosecco Vinegar
1 Tablespoon fresh Parsley
1 Tablespoon fresh Celery Leaf
2 teaspoons fresh Lemon Juice
1/2 teaspoon Basil
1/2 teaspoon Lemon Thyme
1/2 teaspoon Sage
1/2 teaspoon granulated Garlic
1/2 teaspoon granulated Onion
Pinch Sea Salt
5-6 twists fresh ground Pepper
In a non-reactive mixing bowl, combine mayo, sour cream vinegar, and lemon juice – whisk briskly to thoroughly incorporate.
Whisk in olive oil in a slow drizzle, building up the emulsion gradually.
Whisk in all remaining ingredients.
Transfer dressing to a clean glass jar and refrigerate for at least 30 minutes prior to serving.
Will last refrigerated for up to 5 days.