Italianate Sunday-Salad Dressing

By Sam Sifton

Updated December 27, 2015

Total Time
5 minutes
Rating
5(251)
Comments
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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.

Featured in: Italianate Sunday-Salad Dressing

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Ingredients

Yield:Serves 4

  • 1 tablespoon lemon juice

  • 2 tablespoons good-quality balsamic vinegar

  • 1 clove garlic, minced

  • Scant handful basil leaves, chopped

  • ⅓ cup extra-virgin olive oil

  • ¼ cup grated Parmesan

  • Kosher salt

  • freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 6 milligrams cholesterol; 205 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 112 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine 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.

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Ratings

5 out of 5
251 user ratings
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Comments

chef Pace, milano

In Italy we say it takes 3 people to dress a salad, a wise person to add the salt, a generous person to add the extra virgin olive oil and a stingy person to add the vinegar (or lemon juice). Some add a forth person a patient person to toss it. The most important ingredient is the oil, it should be main ingredient and should be of the finest quality. Simple!

Elizabeth

Phenomenal! Phenomenally easy! Phenomenally delicious! Will definitely add this to my Family Favorites!!!!! Loved that the ingredients were familiar, and ones I stock--in abundance. Thank you, Sam!

colleen

Delish. I used dried herbs de Provence in place of fresh basil and doubled the recipe for a week's worth of salads. Perfect.

Nancy

I got the most delicious basil from the farmers market today and this dressing was such a delicious treat.

Paxwolf

Oops! Don’t make my mistake! I added condensed balsamic vinegar. It resulted in a sludgy sticky mess! Be sure you’re using plain balsamic vinegar.

Boots

We loved this! I used white balsamic because it was a very hot evening, and it came out light and delicious.

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