Chestnut Free Herb & Garlic Italian Dressing
Bright, herby, and deeply savory, this homemade Italian dressing brings together extra-virgin olive oil, apple cider vinegar, fresh lemon juice, and a generous lineup of dried herbs for a vinaigrette that absolutely crushes anything from a bottle. The slow drizzle technique while whisking creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A touch of honey rounds out the acidity, while ground ginger and turmeric add a subtle warmth that makes this feel a little more interesting than your average Italian. Store-bought dressings can be a minefield of unexpected additives and shared-facility allergens, so mixing your own from scratch puts you fully in control of every single ingredient. It comes together in just a few minutes, keeps in the fridge for up to a week, and works beautifully on salads, grilled vegetables, pasta salads, or as a quick marinade. Just give it a good shake before each use and you're ready to go.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 cloves garlic, finely minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary, crumbled
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Combine the apple cider vinegar, lemon juice, minced garlic, dried oregano, dried basil, dried thyme, crumbled rosemary, ground ginger, turmeric, salt, and honey in a small bowl or jar and whisk together until the salt and honey are fully dissolved.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute.
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