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Italian Vinaigrette

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"This homemade version is a fresh take on the bottled Italian dressing — and it will get your kids to eat their raw vegetables. The egg yolk adds creamy texture. It can be stored in the refrigerator in a jar with a tight-fitting lid for up to a week."

List of Ingredients

â—¦ 1 clove garlic, smashed and peeled
â—¦ ¼ cup white wine vinegar
â—¦ 2 tablespoons fresh lemon juice
â—¦ 1 large egg yolk
â—¦ ¼ cup grated Parmesan cheese
â—¦ ½ teaspoon dried Italian seasoning
â—¦ ½ teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ½ teaspoon sugar
â—¦ 1 ¼ cups safflower oil or mild extra-virgin olive oil
â—¦ ¼ cup finely chopped red bell pepper
â—¦ ¼ cup finely chopped Vidalia or other onion


Recipe

Combine the garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian seasoning, salt, pepper and sugar in a blender and blend until smooth.

With the motor running on the lowest speed, slowly add the oil in a thin stream. Transfer the vinaigrette to a serving bowl and stir in the red peppers and onions.

Use to dress your favorite green salad or serve with crudités.

Makes 2 cups



Crudités with Italian Vinaigrette:

Select a variety of vegetables, such as red peppers, carrots, celery, cucumbers, fennel, and cherry tomatoes. Cut larger vegetables into bite-size pieces and arrange on a platter with the vinaigrette.