📝 About This Recipe
This isn't your average bottled vinaigrette; it is a bright, herbaceous explosion of Mediterranean flavor that brings life to any bowl of greens. By balancing the sharp tang of red wine vinegar with the richness of cold-pressed olive oil and a complex blend of dried aromatics, we create a perfectly emulsified dressing with a peppery kick. It’s the secret weapon of professional kitchens, offering a bold, zesty profile that improves after the flavors have a chance to marry.
🥗 Ingredients
The Acid Base
- 1/2 cups Red Wine Vinegar (high quality, aged)
- 2 tablespoons Fresh Lemon Juice (strained of seeds)
The Oil Blend
- 3/4 cups Extra Virgin Olive Oil (cold-pressed for best flavor)
- 1/4 cups Neutral Oil (such as avocado or grapeseed oil)
Aromatics and Seasoning
- 3 cloves Garlic (very finely minced or pressed into a paste)
- 1 tablespoon Shallot (minced into tiny pieces)
- 1 teaspoon Dried Oregano (crushed between palms to release oils)
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 teaspoon Onion Powder
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
The Emulsifiers
- 2 teaspoons Dijon Mustard (acts as a stabilizer)
- 1 tablespoon Honey or Agave (to balance the acidity)
- 2 tablespoons Grated Parmesan Cheese (finely grated, optional for texture)
👨🍳 Instructions
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1
Begin by preparing your fresh aromatics. Mince the garlic cloves as finely as possible, then use the side of your knife to mash them into a paste with a pinch of the kosher salt.
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2
In a medium-sized glass mixing bowl, combine the red wine vinegar and the fresh lemon juice.
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3
Whisk in the Dijon mustard, honey, minced shallot, and the prepared garlic paste until the mixture is uniform.
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4
Add the dried oregano, basil, parsley, onion powder, and red pepper flakes. Use your fingers to crush the dried herbs as you add them to wake up their dormant oils.
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5
Add the kosher salt and freshly cracked black pepper. Whisk vigorously for 30 seconds to help dissolve the salt in the vinegar.
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6
Measure out your oil blend in a measuring cup with a spout. This makes the pouring process much easier.
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7
To begin the emulsion, start whisking the vinegar mixture constantly while adding the oil in a very slow, steady stream—literally drop by drop at first.
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8
As the mixture begins to thicken and look creamy, you can slightly increase the flow of the oil to a thin, continuous stream.
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9
Continue whisking until all the oil is incorporated and the dressing looks smooth and opaque.
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10
Gently fold in the finely grated Parmesan cheese if using; this adds a savory depth and helps hold the emulsion together.
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11
Taste the dressing with a leaf of the lettuce you plan to use. Adjust seasoning with an extra pinch of salt or a squeeze of lemon if it needs more brightness.
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12
Transfer the dressing to a glass jar or carafe. Let it sit at room temperature for at least 30 minutes before serving to allow the dried herbs to hydrate.
💡 Chef's Tips
Always use a glass or stainless steel bowl to avoid a metallic taste from the high acidity. If the dressing separates, simply give it a vigorous shake in a sealed jar before serving. For a creamier version, whisk in one tablespoon of mayonnaise or Greek yogurt along with the mustard. Using a mix of olive oil and neutral oil prevents the dressing from solidifying too quickly in the refrigerator. Make sure your dried herbs aren't expired; if they don't smell like anything when crushed, they won't flavor your dressing.
🍽️ Serving Suggestions
Drizzle over a classic chopped salad with romaine, chickpeas, salami, and provolone. Use as a 30-minute marinade for grilled chicken breasts or shrimp skewers. Serve as a dip for crusty ciabatta bread or raw vegetable crudités. Toss with warm cooked pasta and cherry tomatoes for a quick summer pasta salad. Brush over roasted Mediterranean vegetables like zucchini, bell peppers, and red onions.