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Italian Vinaigrette

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"This homemade version is a fresh take on the bottled Italian dressing � and it will get your kids to eat their raw vegetables. The egg yolk adds creamy texture. It can be stored in the refrigerator in a jar with a tight-fitting lid for up to a week."

List of Ingredients

◦ 1 clove garlic, smashed and peeled
◦ � cup white wine vinegar
◦ 2 tablespoons fresh lemon juice
◦ 1 large egg yolk
◦ � cup grated Parmesan cheese
◦ � teaspoon dried Italian seasoning
◦ � teaspoon coarse salt
◦ � teaspoon freshly ground black pepper
◦ � teaspoon sugar
◦ 1 � cups safflower oil or mild extra-virgin olive oil
◦ � cup finely chopped red bell pepper
◦ � cup finely chopped Vidalia or other onion


Recipe

Combine the garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian seasoning, salt, pepper and sugar in a blender and blend until smooth.

With the motor running on the lowest speed, slowly add the oil in a thin stream. Transfer the vinaigrette to a serving bowl and stir in the red peppers and onions.

Use to dress your favorite green salad or serve with crudit�s.

Makes 2 cups



Crudit�s with Italian Vinaigrette:

Select a variety of vegetables, such as red peppers, carrots, celery, cucumbers, fennel, and cherry tomatoes. Cut larger vegetables into bite-size pieces and arrange on a platter with the vinaigrette.