Oil and Vinegar “Dressing”

Oil and Vinegar "Dressing"


According to Italian cookbook author Marcella Hazan, salad dressing is a process rather than an object, a verb rather than a noun; it is the act that transforms greens and vegetables into a salad. Although the method is uncomplicated, the ingredients -- salt, olive oil, and vinegar -- must all be immaculate like the ones offered in this recipe.


Ravida sea salt to taste

Italian or Spanish extra virgin olive oil

L'Estornell, Tenuta del Numerouno, Colonna Unfiltered, Ravida or Marques de Grinon

Red Wine or Sherry Vinegar

L'Estornell Garnacha Red Wine, L'Estornell Sherry or Badia a Coltibuono

Freshly ground black pepper (optional)

Fresh basil, shredded or Italian parsley, chopped (optional)

For green salad, make sure leaves are quite dry. Sprinkle small amount of salt on salad (more can be added later).

Drizzle enough oil (use a tablespoon to distribute oil rather than pouring directly from the bottle) to coat salad greens or vegetables. Give them a surface gloss, but not so much to make the salad soggy.

Add vinegar, so that a hint of tartness appears, but does not overwhelm.

Toss salad taking care not to bruise delicate greens. Taste and correct seasonings for oil, salt, or vinegar and add black pepper and herbs, if desired. Serve immediately.

Adapted from: The Classic Italian Cookbook by Marcella Hazan


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