A step-by-step recipe with a photo of making an Italian salad dressing at home. Ingredient combinations, serving options, calories and recipe video.
Usually, in the summer heat, you don't want to eat fatty dishes or salads with mayonnaise. More and more preferring something light, aromatic and fresh. For example, vegetable salads. But to make them tasty, you have to look for options for interesting gas stations. Today I propose a truly royal recipe - an Italian salad dressing. It is light, fresh, aromatic and without mayonnaise. This sauce will make any salad look summer and fresh. The dressing is absolutely ideal for different salads: vegetable and mixes, greens and using legumes. It is versatile because it is even suitable as a marinade for meat, chicken and fish. This dressing is tastier and much healthier than regular mayonnaise.
Traditionally, salad dressings in Italy are based on olive oil, which is combined with a wide variety of products. For example, balsamic vinegar, lemon juice and zest, honey, mustard, soy sauce, etc. To enhance the taste and aroma, Provencal herbs, Italian spices, sugar, dried oregano, red and black pepper, all kinds of herbs can be added to the sauce … don't limit yourself to experimenting.
See also how to make garlic dressing for mustard and soy sauce.
- Caloric content per 100 g - 387 kcal.
- Servings - 5 tbsp
- Cooking time - 5 minutes
Ingredients:
- Olive oil - 3 tablespoons
- Grain French mustard - 1 tsp
- Soy sauce - 1 tablespoon
- Honey - 0.5 tsp
Step by step preparation of Italian salad dressing, recipe with photo:
1. Pour the soy sauce into a deep, small container. It can be classic or with any taste.
Since the dressing contains soy sauce, keep this in mind when you salt the salad that you will be dressing with this sauce. Since the soy sauce is already salty, you may not need any salt at all.
2. Pour olive oil into the soy sauce.
3. Then add the grain mustard. If not, use a regular paste. Any one will do, both sharp and gentle. The taste of the dressing will depend on its type.
4. Add honey to products. It can be any, buckwheat, linden, floral, acacia, etc. The main thing is that it is not thick. If you get only thick, pre-melt it in a water bath, but do not bring it to a boil. It is necessary that it only melt to a liquid consistency.
5. Whisk the products well until smooth. Use Italian salad dressing immediately after cooking. Alternatively, pour it into a glass container and store it in the refrigerator for up to 3 days. Shake the bottle before using the dressing to mix the sauce.
See also a video recipe on how to make an Italian salad dressing.
