Olive Oil Salad Dressing and Marinade

Olive Oil Recipes

My Favorite Salad Dressing

I make this in large batches and store it in the refrigerator in an old ketchup bottle for easy squirting on salads and vegetables. Take it out of the refrig a half hour or so before serving to liquify the olive oil and shake well before using. If your balsamic vinegar is harsh, add about 1 tsp of sugar to mellow it.

2 cups extra virgin olive oil	1 tablespoon salt
2 cups balsamic vinegar	1/2 teaspoon black pepper
4-6 large peeled garlic cloves	1/8 teaspoon red pepper

Put 1 cup olive oil and garlic cloves in a blender and chop until the garlic is pulverized. Add other ingredients and blend until well mixed. You can change the flavor of this dressing by adding dry or prepared mustard, parsley oregano, basil, dill, etc. Adding fresh basil or parsley gives a wonderful creamy green dressing, but it won't keep as long as when using dry herbs.

Marinade for Steamed Vegetables

1/4 cup olive oil	1 teaspoon salt
1/4 cup wine vinegar	1/8 teaspoon black pepper
2 peeled cloves garlic, finely chopped or pressed	other herbs (optional)

This is an Italian peasant staple, using whatever vegetables are available in the garden or grocery. Steam one kind or a mix of vegetables chopped in bite sized pieces until cooked but firm. Broccoli, cauliflower, green beans, carrots, and potatoes are traditional Italian choices, as single vegetables or mixtures. Potatoes make a good base, as in 1 part sliced potato and 2 parts green beans or broccoli. Use whatever vegetables you like. Put marinade on vegetables (don't drown them, but you do want them wet). Cover and let sit in refrigerator for a few hours, or even days. This is a great way to eat vegetables on hot days and is an excellent way to prepare vegetables ahead for lunch.