Italianate Sunday-Salad Dressing

5.0(248)

All vinaigrettes are based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it’s overwhelmed.

by Sam Sifton

Open original recipe

Easy, Quick, Weeknight, Condiments

Servings

Serves 4

Total time

5 min

Calories / serving

205 kcal

Ingredients (8)

serves

1 tablespoon lemon juicelemon-juice
2 tablespoons good-quality balsamic vinegarvinegar
1 clove garlic, mincedgarlic
Scant handful basil leaves, chopped
1/3 cup extra-virgin olive oilolive-oil
1/4 cup grated Parmesanparmesan
Kosher saltsalt
freshly ground black pepperpepper

Instructions (1 steps)

01Combine the lemon juice, vinegar and garlic in a small bowl. Add the basil and stir to combine. Slowly whisk in the olive oil until the dressing emulsifies. Add the cheese and whisk again. Season to taste. Whisk again before dressing salad.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.