Bottled Italian dressings can include soy, corn, gluten, eggs, additives like MSG, and other allergens. Why not make your own? Quick homemade dressings are free from the allergenic extras in the bottled stuff but taste just as good.
I've suggested white wine vinegar because it's good, easy-to-find, and inexpensive, but you can substitute any vinegar you like. Champagne vinegar and white balsamic vinegar are especially nice. The mustard helps keep the oil and vinegar from separating; leave it out if you're allergic. Likewise, if you're allergic to or can't tolerate shallots or lemon juice, simply leave them out.
- 1/2 cup white wine vinegar
- 1 1/2 cups extra-virgin olive oil
- juice of one lemon (about 2 Tbsp.)
- 1 shallot, peeled and minced
- 1 tsp. dry mustard, or 1 Tbsp. Dijon mustard (check labels if using prepared)
- 1 tsp. red pepper flakes
- 1 Tbsp. minced fresh oregano, or 1 tsp. dried oregano
- salt and pepper
Combine all ingredients except salt and pepper in a bowl or cruet. Mix thoroughly, until oil and vinegar are completely combined. Add salt and pepper to taste.
Makes two cups. Refrigerate leftovers in a covered container; they will separate but will easily combine again with mixing or shaking.
