Zesty Homemade Italian Dressing
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Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor.
This zesty Italian dressing is my go-to weeknight salad dressing. It’s a classic oil and vinegar salad dressing with lots of garlic and a few surprise ingredients, like Worcestershire sauce and maple syrup. Sounds strange, I know, but it works. It’s a cinch to make, too: simply combine all of the ingredients in a jar, give it a shake, and you’re done. The recipe makes enough dressing for one large head or three hearts of romaine.
What You’ll Need To Make Homemade Italian Dressing
How To Make Homemade Italian Dressing
Simply combine all the ingredients in a jar and shake to emulsify.
As always, when dressing salads, be sure greens are completely dry so the dressing doesn’t get watered down.
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Zesty Homemade Italian Dressing
Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor.
Ingredients
- ¾ cup extra virgin olive oil, best quality such as Colavita or Lucini
- ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet or Domaine des Vignes
- 1½ tablespoons real maple syrup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2½ teaspoons Worcestershire sauce
- 4 small garlic cloves, minced
Instructions
- Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 155
- Fat: 16 g
- Saturated fat: 2 g
- Carbohydrates: 3 g
- Sugar: 2 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 151 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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It was good. A little different. But it didn’t “Wow,” me. Thought i would give it a try instead of the classic italian dressing recipe. I didnt really like the way it solidified in my fridge. I had to run the bottle under warm water to warm it up.
Sooo good! Did not change a thing
I use this recipe as a base for my salad dressings regularly. I adjust to my personal tastes. Great recipe.
This was horrible, and not even remotely close to the taste.
Fantastic dressing!!!!!! I used it to marinate tomatoes, cucumbers, onions and basil. It brought me back to me back to my mom’s summer kitchen. Thanks for the special memory. Keep the recipes coming.😀
Jenn, you’re absolutely on target with this salad dressing. I didn’t think these flavors would work together but they do, and it only improves with age. So easy to toss together when needed. Great on all salads, whether sweet or savory…even pasta salad! It’s a keeper.
There’s something about the combination of flavors in this dressing (maybe the Worcestershire sauce and the maple syrup?) that makes it exceptional. I’d suggest the addition of two ingredients that would help emulsification–a teaspoon of Dijon mustard and 1/4 tsp. gelatin, softened in a tablespoon of water and then microwaved for 10 seconds to dissolve. I’d also suggest using an immersion blender to mix instead of just shaking. If you use a jar that the head of the blender fits into, you don’t need to dirty up a bowl. Otherwise, poi-fect!
Just made this dressing and Wow! The savory flavor is bumped the perfect amount by the addition of the maple syrup. I didn’t think it would be a compliment, but it totally is. I wouldn’t describe it as a sweet Italian dressing though. The ratio is just perfect to enhance the zesty Italian flair. So, so good!! I haven’t had one of your recipes disappoint. I’m so glad my friend recommended you!