More than any other time of the year, this one — this season of end-of-year school parties, graduations, field days, ice cream socials, sports tournaments, moving up ceremonies (to high school 😢) — feels the most chaotic. When I bump into friends dashing through the grocery store, I get the sense the feeling is mutual.
Sometimes I leave the house at 3:45 in the afternoon and don’t return till 7:30 or 8, and, well, if I haven’t planned dinner before departing, it will mean Jersey Mike’s or Chipotle for dinner. It could be worse, but it’s not ideal either.
Determined to make it through this week without serving dinner in the car, I took some time over the weekend to prep: I made a batch of these slow-cooker chickpeas (no soaking, so good), and I whisked up a batch of the Italian dressing recipe included here. Twice this week, I prepped the ingredients for a big chopped salad and pulled the dressing from the fridge before heading out for afternoon activities. Upon returning home, I tossed everything together, and dinner was served.
It was such a reminder that a little prep goes a long way and more specifically: Is there anything better than having a batch of homemade salad dressing on hand? It feels like such a godsend at the dinner hour.
This Italian dressing recipe and the salad pictured above comes from my cookbook Pizza Night. The dressing is similar to this 5-Ingredient Greek Salad Dressing recipe in that it includes red wine vinegar, Dijon mustard, and extra-virgin olive oil but this one also calls for some fresh lemon juice, a little oregano, and some garlic. It’s slightly thinner and sharper than the Greek dressing, but still palatable for the youngins. My children love this chopped salad.
The dressing yields enough for three if not more large salads, which I find satisfying and filling and all I want to eat right now. I hope you’ll agree.
PS: A few more favorite dressings:
How to Make Italian Dressing, Step by Step
Gather your ingredients: olive oil, vinegar, mustard, lemon, garlic, oregano, salt, and sugar.
Measure everything out…
… then combine everything with the exception of the olive oil into a medium bowl. You’ll want to finely mince the garlic or grate it using a Microplane.
Whisk those ingredients together…
… then stream in the olive oil while whisking constantly.
Transfer to a storage vessel and store in the fridge for up to 2 weeks.
Use on your favorite chopped salad.
From my book, Pizza Night.
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Description
From my cookbook Pizza Night, this classic Italian dressing is perfect for all of your chopped salad needs. It takes no time to whisk together and yields enough for at least 3 large salads. Don’t be afraid to double it, too.
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 garlic clove, finely minced or grated on a Microplane
2 teaspoons sugar
2 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
¾ teaspoon Diamond Crystal kosher salt (or half as much Morton or fine sea salt)
1 cup extra-virgin olive oil
In a medium bowl, whisk together the mustard, oregano, garlic, sugar, vinegar, lemon juice, and salt. Stream in the olive oil, whisking constantly until the dressing is emulsified. Transfer to a storage jar and store in the fridge for up to 2 weeks.
Prep Time: 5 minutesCategory: DressingMethod: WhiskCuisine: American, Italian
